Almond Crêpes With Brown Butter For Two Food

ALMOND CRêPES WITH BROWN BUTTER FOR TWO

Steps:

• Add the milk, eggs, 1 tablespoon melted butter, almond and vanilla extracts, flour, sugar and salt to a high-speed blender, such as a Vitamix. (Adding the wet ingredients before the dry will ensure it blends up nicely.) Blend on medium-high speed for 20 seconds. Pour into a liquid measuring cup, cover and refrigerate for at least 30 minutes and up to 2 days.
• Heat a medium 10-inch nonstick skillet over medium to medium-low heat. Drizzle in 2 teaspoons melted butter, then pour 1/4 cup batter into the pan and let it slowly spread out to the sides to form a circle, lifting the pan to help as needed. Cook until set, 1 to 2 minutes, then flip with a small silicone spatula and cook for another 30 seconds to 1 minute. Remove to a plate and continue with the remaining batter, adding melted butter every time. Repeat to make 6 crêpes total.
• Wipe the skillet clean, then add the remaining 3 tablespoons melted butter (or whatever you have remaining) and cook over medium-high heat until it is golden brown and smells nutty, 1 to 2 minutes. Remove from the heat.
• Add the heavy cream and confectioners' sugar to a stand mixer fitted with a whisk attachment (or pour into a large bowl and whip with a handheld electric mixer) and whip until soft peaks form, 2 to 3 minutes.
• To assemble, lay 1 crêpe flat, add a large scoop of the whipped cream into the upper right corner and sprinkle with some of the almonds. Fold in half, then fold over again so it forms a triangle. Transfer to a small plate. Continue with the remaining crêpes, placing 3 crêpes per plate. Drizzle with the browned butter, a sprinkle of confectioners' sugar and a drizzle of maple syrup. Garnish with a sprinkle of almonds if there are any left.

APRICOT AND ALMOND CREPES WITH CREME ANGLAISE

Steps:

• Combine the CREPE ingredients and allow the batter to stand for at least 1 hour.
• Using a crepe pan, make the crepes in the usual way.
• This recipe makes 10-12 crepes.
• Roast the slivered almonds in the butter until golden brown.
• Drain the apricots and cut into large pieces.
• Place in a bowl and combine with the sultanas, Galliano (or Apricot Brandy) and roasted almonds.
• Reserve 1-2 tablespoons of roasted almonds to use as garnish.
• Lie the crepes out flat and divide the filling evenly among them.
• Spread the apricot filling along one edge of each crepe.
• Roll each crepe up and place firmly side by side in a lightly greased baking dish.
• If making this recipe in advance, then it is now that the crepes can be covered and refrigerated for several hours or even overnight and can be re-heated to serve.
• Before heating or re-heating, make the CREME ANGLAISE: whisk together the sugar and yolks.
• Bring the milk to the boil, remove from the heat and pour into the whisked sugar and yolks.
• Stir, and return to the saucepan and place on LOW heat.
• Stir until the mixture coats the back of a spoon.
• DO NOT BOIL!
• Pass the mixture through a fine sieve and add the vanilla extract to taste.
• Bake the apricot and almond crepes at 180'C for 15-20 minutes.
• Pour the CREME ANGLAISE over the top of the crepes and serve garnished with the remaining roasted slivered almonds.
• NOTE: If necessary, the CREME ANGLAISE can also be made in advance.