"When it comes to pancake day, I don't discriminate and fill the day with as many types of pancakes as possible from a fluffy American-style stack in the morning to a savoury buckwheat pancake at lunch, and finishing off with classic crepes in the evening. This version was heavily inspired by an almond croissant, so although it does lean more towards dessert, I won't judge if this is what you choose to start your day with."
"Put the flour, sugar and salt in a bowl and whisk briefly to combine. Add the eggs, whisk to a thick paste, then pour in the milk in three batches, whisking each time to avoid any lumps. Leave the batter to sit at room temperature for at least 20 minutes, but an hour is ideal. Stir the melted butter into the batter."
"To make the filling, put the butter, sugar and almond extract in a bowl and beat until smooth and slightly pale. Mix in the egg, followed by the ground almonds. Spread about a tablespoon of the frangipane on to each crepe (leaving a small border all around the edge), then fold in half. Fold in half again, this time slightly off-centre, the"
Almond frangipane crepes use a simple batter of plain flour, caster sugar, salt, eggs, milk and melted butter, rested for at least 20 minutes. Batter is cooked thinly in a 22–23cm frying pan until lightly set on both sides to yield delicate crepes. The frangipane filling is made by beating softened salted butter, caster sugar and almond extract, then mixing in an egg and ground almonds, with flaked almonds for texture. Each crepe gets about a tablespoon of frangipane, is folded and then baked until edges crisp while the middle stays slightly gooey. Serve dusted with icing sugar and optional lightly whipped cream.
Read at www.theguardian.com
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