Almond Filled Crepes with Raspberry Sauce - recipes for breakfast

Ingredients

1 cup almond paste

1 egg, beaten

Granulated sugar

Few drops almond extract

Brandy

8 crepes

Butter

Sauce

1 pint raspberries

1 to 2 tablespoons confectioners' sugar

1 tablespoon raspberry or strawberry preserves

1 teaspoon balsamic vinegar, lemon juice or framboise liqueur

 

Recipe

• Preheat oven to 375 degrees F.
• Mix almond paste with egg and sugar to taste (this will depend on the type of almond paste you are using).
• Flavour paste with almond extract and brandy to taste.
• Portion mixture into the crepes, then roll or fold and arrange in a baking pan.
• Dot with butter and sprinkle lightly with sugar.
• Bake until light golden brown.
• Meanwhile, make the sauce by puréeing raspberries with powdered sugar, preserves and vinegar (or lemon juice or framboise liqueur).
• Serve cool fruit sauce with the hot crepes, and top with a scoop of frozen yoghurt for a delicious contrast.

 

 

 

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