WWhen it comes to Pancake Day, I don’t discriminate and fill the day with as many types of pancakes as possible – from fluffy American-style pancakes in the morning to delicious buckwheat pancakes for lunch, and ending with classic crepes in the evening. This version is heavily inspired by the almond croissant, so even though it leans more towards dessert, I won’t judge if that’s what you choose to start your day with. Bake until the edges are crispy but the center remains slightly gooey.
Almond frangipane crepe
Preparatory school 5 minutes
break 20+ minutes
He cooks 50 minutes
makes 7-8 crepes
120 grams of plain flour
½ tablespoon fine sugar
A little salt
2 large egg
240 ml whole milk
25 grams of melted butter, Plus an extra amount of lubrication
icing sugarfor dust
Lightly whipped creamTo apply (optional)
For the frangipane
90 grams salted butterRelaxed
90 grams of fine sugar
¼-½ teaspoon of almond extract
1 large egg
110 grams ground almonds
50 grams of ground almonds
Place the flour, sugar, and salt in a bowl, and whisk them slightly until combined. Add the eggs, and beat until a thick paste is obtained, then add the milk in three batches, whisking each time to avoid any lumps. Leave the dough at room temperature for at least 20 minutes, but 1 hour would be ideal. Stir the melted butter into the mixture.
Preheat the oven to 200°C (180°C) / 390°F / Gas 6, and line two large baking trays. Place a 22-23 cm frying pan on medium heat, then grease it with a little melted butter. Pour a little of the mixture into the center of the pan, and stir to make sure the pan is evenly coated. Cook for 30-40 seconds, then flip the crepe and cook on the other side for another 20 seconds. Transfer the crepe to a plate, then repeat with the rest of the mixture.
To prepare the filling, place the butter, sugar and almond extract in a bowl and beat until the mixture is smooth and slightly pale. Add the egg, then the ground almonds.
Spread about a tablespoon of frangipane onto each crepe (leaving a small border around the edge), then fold in half. Fold it in half again, but this time slightly off center, then top with another piece of frangipane and a small handful of blanched almonds. Arrange the stuffed crepes on the lined trays and bake for 15 minutes, until the edges are crispy. Serve warm, sprinkled with powdered sugar and a little cream if you like.
