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8 Soft Wheat Crêpes (Froment)
125g Almonds Flour or meal (grittier result)
125g Powder confectionery sugar
110g Softened butter
1 large egg
2 tbsp. Dark Rum
1tsp. all almond extract flavor
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 pancakes. 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.