How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Almond Cream Crepes

Crepe recipes are back. A French import, they realized great popularity in the United States during the 1970s and still epitomize elegance in desserts.

4.0 by 4 people
Rate me!
  • Makes: 12 servings
  • Prep: 1 hr 15 mins
  • Bake: 10 mins 350°F

Almond Cream Crepes



  1. For filling, in a small saucepan combine the 1/3 cup granulated sugar and the 3 tablespoons flour. Add the 2/3 cup milk; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Beat the whole egg and the 1 egg yolk together slightly. Gradually stir half of the hot mixture into the beaten eggs. Return all of the mixture to the saucepan. Cook and stir over low heat for 2 minutes (do not boil). Remove from heat. Stir in the 1 tablespoon butter or margarine, the 1 teaspoon vanilla, the almond extract, and the ground toasted almonds. Cover and set aside.
  2. Meanwhile, for crepes, in a small mixing bowl stir together the 3 egg yolks and the 1/4 teaspoon vanilla; stir in the milk and the 3 tablespoons melted butter or margarine. Stir in the 1/2 cup flour and the 1/4 cup granulated sugar until smooth. In a medium mixing bowl beat the egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold batter mixture into whites.
  3. Brush a 6-inch skillet with cooking oil; heat over medium heat. Spoon a generous tablespoon of batter into the skillet; spread with back of spoon into a 4- to 5-inch circle. Cook over medium heat until underside is brown or about 30 to 45 seconds. Turn and cook just to lightly brown the other side. Invert onto paper towels. Cover; keep warm. Repeat with remaining batter to make 24 crepes.
  4. To assemble, spread about 2 teaspoons of the filling onto each crepe; fold in half, then fold in half again to form a triangle. Place crepes in an ungreased 3-quart baking dish. Bake, uncovered, in a 350 degree F oven for 10 minutes or until heated through. Sprinkle with almonds and powdered sugar. If desired, serve with fresh berries. Makes 12 servings.

Nutrition Facts (Almond Cream Crepes)

    Per serving:
  • 152 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 90 mg chol.,
  • 78 mg sodium,
  • 17 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...