With these almond crepes, you can enjoy the delicate tastes of almond and rosewater. For a delicious treat that's great for special events, fill them with whipped cream and fresh raspberries.
Ingredients: 1 cup almond flour. 1/4 cup all-purpose flour. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 1 1/2 cups almond milk. 2 large eggs. 1/2 teaspoon almond extract. 1/4 teaspoon rosewater. 2 tablespoons melted butter, plus more for cooking. Fresh raspberries for filling and garnish. Whipped cream for filling and garnish. Powdered sugar for dusting.
Instructions: Whisk the all-purpose flour, sugar, salt, and almond flour together in a bowl. Put the eggs, almond milk, rosewater, and melted butter in a different bowl and mix them together using an electric whisk. Slowly add the wet ingredients to the dry ones while whisking the batter together until it is smooth and well mixed. Put a nonstick skillet or crepe pan on medium heat and add a little butter to it. Put a small amount of the crepe batter in the middle of the pan and swirl it around to cover the bottom of the pan evenly. During the second minute, the crepe should be cooked until the bottom turns golden brown and the edges begin to lift. Change the crepe over and cook the other side for an extra minute or two. Do it again with the rest of the batter, putting the cooked crepes on a plate as you go. There should be 12 crepes. Spread whipped cream on top of each crepe after it has cooled, then add fresh raspberries. Stack the crepes to make a cake. Keep going until all the crepes are used up, and put one on top to finish. Put powdered sugar on top of the crepe cake and decorate it with more fresh raspberries and rosewater, if you like. Put the crepe cake in the fridge for at least two hours to set. Then you can cut it into pieces and serve it.
Prep Time: 15 minutes
Cook Time: 30 minutes
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