Some may think that Frangipane involves fancy pastry chefs' techniques, but in reality, it may be one of the most uncomplicated and useful recipes in a chef's repertoire.
Frangipane can be used in a variety of ways, not just tarts, and goes especially well with autumn fruits, like pear, and stone fruits, like apricots and cherries.
Batter Recipes can be found Here.
Lightly brown the almond flour (or meal) in a very hot pan and let cool
Mix almond flour with the icing sugar. Incorporate 100 g of soft butter and the beaten egg.
Perfume with a little rum and a few drops of almond extract.
Spread this preparation on the crêpes. Roll them up, place them in a buttered oven dish. Sprinkle with icing sugar. Spend them 10 min in the heated at 400° F.
Serve immediately, with an apricot coulis if you like.
* Batter Recipes can be found Here.