Almond Cream Crepes (12 servings) 1/3 cup sugar 3 Tablespoons all-purpose flour 3 Tablespoons milk 1 large egg 1 egg yolk 1 Tablespoon butter 1 teaspoon vanilla 1/4 teaspoon almond extract 1/4 cup toasted almonds - chopped 24 homemade or store-bought mini crepes sweet chocolate squares - shaved 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. Recipe number 471. Submitted 9/13/2002.