In small saucepan, combine the sugar and flour. Add milk and cook and stir until thickened and bubbly, then cook 2 minutes more. Beat the egg and egg yolk together slightly; gradually add 1/2 of the hot mixture into eggs. Return all to the saucepan. Cook and stir just until boiling.

Remove from heat, beat smooth. Stir in remaining ingredients except chocolate; cool.

Spread Tablespoon filling on unbrowned side of 24 mini crepes; fold in quarters.

Place in ungreased pan and heat uncovered in 350 degree oven for about 10 minutes. Garnish with shaved chocolate.


When breakfast and desert collide, it's a taste explosion. Boom! This recipe is for a delicious filling - not the actual crepes.

Mr Breakfast would like to thank baseball27 for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From Keats

Rating (out of 5):

Good filling recipe. Maybe just a couple more drops of almond extract next time, but other than that I wouldn't change anything.

Comment submitted: 6/4/2017 (#20322)



From morningmom (Team Breakfast Member)

I thought the flavor was delicious! Unfortunately I left it on the stove too long so it got too thick, but still extremely tasty! Remove from heat, as instructions indicate.

Comment submitted: 7/27/2014 (#18942)



From TimAngela

Rating (out of 5):

I didn't think the almond flavor was too overpowering. We liked it a lot. I think it would make a good pancake topping too. I used sliver almonds and toasted them in the oven.

Comment submitted: 7/11/2013 (#16149)



From Beatriz (Team Breakfast Member)

Rating (out of 5):

It was OK. The almond extract was too over-powering. I think I'll do without it next time.

Comment submitted: 9/21/2009 (#8732)

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