Sweet Almond Crepes + Pumpkin Spice Custard Filling

The day has finally come for PUMPKIN RECIPES to start!!! I have a bunch of pumpkin recipes planned for this month AND a bunch more fall-flavor-packed recipes for next month. I’ve been thinking these up for a couple months now, and I’m SO excited to share.

Though since I am getting an early start (and loving it), I still have a handful of more summery recipes I’ll still be sharing this month. Ahhhh, September. I love you 💝

First up is this sweet, rich, and sooooo yummy breakfast treat. It’s suuuper decadent. As I made it, I was thinking it actually is not THAT decadent. And then I remembered how much butter you need to prevent crepes from sticking 😉 so that kind of took it over the edge…

These amazing sweet almond crepes have almond paste blended right into the batter. OMG. So good. (I have loved the pumpkin-almond combo ever since these crazy simple pumpkin almond croissants.)

BY the way, these paired super well with a quad shot with this cinnamon creamer in it. I’m sure a PSL would be equally delightful. (Yeah, I said PSL like the cool kids basic bitches do. I also went to Starbucks for a PSL on Tuesday morning, as soon as they were available like the basic bitches do . . . Iced. Thanks to the super early heat because it’s STILL SUMMER.)

Anyhow… shall we recipe? Let’s recipe.

Sweet Almond Crepes + Pumpkin Spice Custard Filling

2017-09-08 18:08:27

Serves 6

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for the crepes

1. 1/4 C almond paste
2. 3/4 t almond extract
3. 2 eggs
4. 3/4 C unsweetened vanilla almond milk
5. 1/2 C water
6. 1 C flour
7. 3 T melted butter

for the pumpkin spice custard filling

1. 3 egg yolks
2. 2/3 C sugar
3. 1/3 C unsweetened vanilla almond milk*
4. 1/3 C pumpkin puree
5. 1/2 t pumpkin pie spice
6. 1/2 C flour

for the crepes

1. Blend everything together until well combined. Let sit in the fridge for at least an hour. I let mine sit for about 24 hours just chilling in my nutribullet container with the travel lid on it and then used that to pour straight into the pan – worked out SO well.

for the custard filling

1. Combine everything in a medium saucepan and whisk together over medium heat. Cook for about 15 minutes, stirring frequently, until slightly thickened. Refrigerate to cool (it will thicken significantly more as it cools.)

Notes

1. * Regular milk would work perfectly fine for the custard, but when you refrigerate it, you’ll need to place a piece of plastic wrap directly on top of the custard to avoid a skin from forming.

Adapted from Alton Brown’s crepe recipe

Adapted from Alton Brown’s crepe recipe

Flora Foodie https://florafoodie.com/

And so begins pumpkin fest (or what Preston told me I should title “Basic Bitch Pumpkin Extravaganza” 😂🎃) I got plenty more in store for y’all!!