Crepes with Almond Sauce

Step 1

In a blender, combine 1 cup flour, 1.5 cups milk, 2 eggs, and 2 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.

Step 2

Heat a 9 inch nonstick skillet over medium heat. Lightly butter the pan. Pour in 1/4 cup batter, swirling to coat the bottom. Cook until the edges lift and the bottom is golden, about 1 minute.

Step 3

Flip the crepe and cook for another 30 seconds until lightly spotted. Slide onto a plate. Repeat with the remaining batter, stacking crepes with parchment between them.

Step 4

In a small saucepan over low heat, combine 0.5 cup almond butter, 0.25 cup sugar, and 1 tbsp butter. Stir until smooth and warm, about 3 minutes. If too thick, whisk in a splash of milk.

Step 5

Fold each crepe into quarters and place on serving plates. Spoon the warm almond sauce generously over the top.

Step 6

Sprinkle with 0.25 cup sliced almonds. Serve immediately, while warm.