Serves: 16
Total Calories: 102

Basic crepes:
1 1/4 cups flour
1/2 teaspoon granulated sugar
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter or margarine, melted and cooled
butter or margarine for cooking, melted
Filling for Crepes Frangipane:
3/4 cup milk
2 tablespoons granulated sugar
2 1/2 tablespoons flour
2 eggs yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon butter or margarine
1 1/2 teaspoons orange rinds grated
2 to 3 macaroon cookies crushed
1 1/2 teaspoons brandy
powdered sugar

For basic crepes, mix all ingredients except butter or margarine for cooking in blender, or mix by hand, beating well. Refrigerate several hours or overnight. Mix well before using and add a couple tablespoons of milk if too thick (the batter should be the consistency of thick cream). To cook crepes, use a regular French, iron crepe pan if you have one if not, a Teflon-lined frying pan works very well. The pan should be 8 to 9 inches in diameter with sides sloping to a bottom of 6 inches in diameter. Place pan on medium-high heat let the pan get good and hot, then brush with melted butter or margarine. The butter should sizzle but not brown or burn. The secret of a tender crepe is to use just enough batter to cover the bottom of the pan in a thin layer. Dip your ladle into the batter and scoop up about 3 tablespoons. Pour the batter into the pan with your left hand and holding the handle of the pan with your right hand, raise the pan from the heat and tilt it so the batter quickly swirls around and runs over the bottom of the pan. Replace the pan on the heat and bake the crepe until lightly browned. An easy way to turn crepes is to use a rubber spatula. Run the spatula around the edges of the crepes then slide the spatula underneath and with a quick movement, flip it over using your hand if needed. Makes 16 to 20 6-inch crepes.

For filling, heat milkto boiling. In another saucepan, mix sugar, flour and egg yolks. Slowly pour in hot milk, whisking mixture continuously over medium heat. Cook until it coats the back of a spoon rather heavily. Remove from heat and add vanilla, almond extract, butter or margarine, grated orange rind and macaroons. Stir in brandy. To keep film from forming on sauce, cover with a piece of wax paper and top the pan with a lid. Makes 16 to 20 6-inch crepes.

To assemble, take crepes 1 at a time and put 1 tablespoon of almond cream in center of each. Fold in half and then in quarters. Place in a shallow buttered serving dish in 200° oven to keep slightly warm. Sprinkle with confectioners' sugar and serve 2 to each person.

Nutritional Facts:

Serves: 16
Total Calories: 102
Calories from Fat: 38

More Recipes from the Menu Planner Cookbook:
Baked Stuffed Apples
Capirotada - Bread Pudding
Cassata
Chocolate Royale
Creme Caramel
Creme de Cacao Pie
Crepes Frangipane
Curaco-Orange Sherbet w/Chocolate Sauce
Jellied Diamonds With Mandarin Oranges
Lemon Or Orange Sherbet w/Chocolate Sauce
Macaroon Tortoni With Strawberries
Mascarpone With Fruit
Mediterranean Rice Pudding
Minted Melon Slices
Peach Melba Plus
Southern Ambrosia
Strawberry Crepes
Swedish Fruit Compote