Serves: 4
Total Calories: 226
1. Beat egg and egg yolk with sugar until pale yellow and thick, 2 to 3 minutes. Beat in the flour. Gradually beat in milk.
2. Pour into saucepan heat, stirring constantly, until mixture it thick.
3. Cook 3 minutes longer, stirring constantly. Remove from heat.
4. Cool slightly and stir in almonds and vanilla.
5. Spoon 1 tablespoon filling onto each crepe and fold into quarters.
6. Heat 2 tablespoons butter. Add crepes and heat gently. Turn crepes.
7. Mix together and warm creme de cacao and rum. Ignite spirits and pour over crepes. Shake pan until flame dies down. Serve immediately.
This Crepes Puerto Rico recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.
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