Crunchy Almond Crepes with Orange Sauce


AlmondCrunchCrepes

Ingredients:

Pancake:

  • ½ cup all purpose flour
  • 1 egg white
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • ¾ cup 2% milk/soy milk
  • 1 teaspoon orange peel

Filling:

  • ¼ cup generous whole almonds toasted
  • ¼ cup almond meal/almond flour
  • 2 tablespoon 2% milk/soy milk
  • 1 teaspoon sugar
  • ½ teaspoon vanilla extract

Sauce:

  • 1 cup fresh orange juice
  • 2 teaspoon sugar (optional)

Topping:

  • 1 tablespoon orange peel
  • Fresh Raspberries

Method:

Pancake:

  • Sift flour in a bowl and mix in the sugar.
  • In a separate bowl lightly beat egg white.  Add oil and milk and mix thoroughly
  • Make a well in the middle of the flour and pour the egg mixture slowly and combine into a smooth batter.
  • Mix in the orange peel.
  • Lightly grease an eight inch skillet over medium heat.
  • Remove skillet from flame and add a spoon full of the batter and tilt the skillet to evenly spread the batter
  • Return back to flame and cook for 1 to 2 minutes
  • Flip to the other side and cook until lightly crisp

Filling:

  • Chop toasted almonds into fine pieces
  • Transfer to a bowl and mix in almond meal, sugar, milk and vanilla extract
  • Set aside

Sauce:

  • Add orange sauce to a saucepan and heat on low flame for about 8-10 minutes or until juice has thickened and consistency of a sauce.
  • If orange juice is sour, you can add sugar.  Otherwise it is not necessary

Assemble:

  • Spread a teaspoon of the filling on one half of each crepe
  • Fold into half and again fold into quarters
  • Spoon orange sauce and sprinkle with orange peel
  • Top with raspberries

Yields: 9 Servings (crepes)

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