Serves: 8
Total Calories: 159
For filling:
1. Heat heavy cream to near boiling. In another saucepan, mix splenda, flour and egg yolks. Slowly pour in hot cream, 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, 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 powdered sugar and serve 2 to each person.
This Crepes Frangipane recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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