Almond Crepes

Almond Crepes

We filled these delicious crepes with a creamy raspberry, Rodelle Cocoa, and Rodelle Almond extract fillings. Try yours with nut butters, fresh berries, or make a statement with your own creation!

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Time

60 minutes

Difficulty

medium

Yields

18 servings

Ingredients

Crepe Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter, plus more for your pan
  • 1 teaspoon Rodelle Almond Extract

Raspberry Filling

  • 2 tablespoons high-quality raspberry jam, we like Crofter's Raspberry
  • 1 tablespoon creme fraiche
  • 2 ounces soft cream cheese

Cocoa Almond Filling

Directions

Crepe Directions

  • Combine all of the ingredients in a blender and pulse for 10 seconds.
  • Place the batter in the refrigerator for one hour. It will keep in the refrigerator for up to 48 hours.
  • Heat a small non-stick pan.
  • Add a small amount of butter, allowing it to melt and swirl around the pan.
  • Pour about 1/8 cup of batter into the center of the pan and swirl to spread evenly.
  • Cook for 30 seconds and then flip.
  • Cook another 10 seconds and then remove to a cutting board, laying them flat to cool.
  • Continue preparing the rest of the batter into crepes.
  • Now, you can move on to fill and serve your crepes, or follow the next steps to save them for another time.
  • After the crepes are cool, you can store them in plastic bags in the refrigerator for up to 3 days, or freezer for up to 2 months.
  • Thaw on a rack before gently peeling the crepes apart.

To make fillings

  • Add ingredients to the bowl of a stand mixer, or bowl that you can use a hand mixer in.
  • Blend ingredients until smooth.

Inspired By Rodelle

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