Benjamina Ebuehi has crafted a delectable recipe for almond frangipane crepes that blurs the line between breakfast and dessert. This gooey-centred creation serves as the perfect Pancake Day indulgence, regardless of the time of day. Ebuehi, known for her innovative culinary approaches, draws inspiration from the beloved almond croissant to deliver a treat that is both comforting and elegant.
A Pancake Day Feast Without Limits
When Pancake Day arrives, Ebuehi embraces a non-discriminatory approach, filling her day with an array of pancake varieties. From fluffy American-style stacks in the morning to savoury buckwheat pancakes at lunch, and culminating with classic crepes in the evening, she ensures a full celebration. This almond frangipane version, however, stands out with its dessert-like qualities, though Ebuehi humorously notes she won't judge if you choose to start your day with it. The key is baking them until the edges turn crisp while the centre remains delightfully gooey.
Recipe Details and Preparation
Almond Frangipane Crepes
Preparation time: 5 minutes
Resting time: 20+ minutes
Cooking time: 50 minutes
Yield: 7-8 crepes
Ingredients for the Crepes:
- 120g plain flour
- ½ tbsp caster sugar
- A pinch of salt
- 2 large eggs
- 240ml whole milk
- 25g melted butter, plus extra for greasing
- Icing sugar, for dusting
- Lightly whipped cream, to serve (optional)
Ingredients for the Frangipane:
- 90g salted butter, softened
- 90g caster sugar
- ¼-½ tsp almond extract
- 1 large egg
- 110g ground almonds
- 50g flaked almonds
Step-by-Step Instructions
Begin by combining the flour, sugar, and salt in a bowl, whisking briefly to mix. Add the eggs and whisk until a thick paste forms. Gradually pour in the milk in three batches, whisking after each addition to prevent lumps. Allow the batter to rest at room temperature for at least 20 minutes, though an hour is ideal for optimal texture. Stir in the melted butter just before cooking.
Preheat the oven to 200C (180C fan)/390F/gas 6 and line two large baking trays. Heat a 22-23cm frying pan over medium heat and lightly grease it with melted butter. Pour a portion of batter into the centre of the pan, swirling to coat evenly. Cook for 30-40 seconds, then flip and cook for another 20 seconds. Transfer the crepe to a plate and repeat with the remaining batter.
For the frangipane filling, beat the butter, sugar, and almond extract in a bowl until smooth and slightly pale. Mix in the egg, followed by the ground almonds. Spread about a tablespoon of this mixture onto each crepe, leaving a small border. Fold the crepe in half, then fold again slightly off-centre. Top with an additional smidge of frangipane and a handful of flaked almonds.
Arrange the filled crepes on the lined trays and bake for 15 minutes, until the edges appear crisp. Serve warm, dusted with icing sugar and accompanied by a dollop of cream if desired.
This recipe not only celebrates Pancake Day but also offers a versatile treat that can be enjoyed any time. With its rich almond flavour and satisfying texture, it's sure to become a favourite in your culinary repertoire.
