| 2 | eggs |
| 2 | eggs yolk |
| 1 cup | granulated sugar |
| 4 tablespoons | flour sifted |
| 1 cup | milk hot |
| 3 tablespoons | butter |
| 2 teaspoons | vanilla extract |
| 1/2 teaspoon | almond extract |
| 1/2 cup | almonds ground toasted |
Beat the eggs and egg yolks in a mixing bowl, gradually adding the sugar. Beat in the flour. Then slowly beat in the hot milk. Pour into a sauce pan and place over moderate heat. Stir with a wire whip. Cook until very thick being careful that the custard does not scorch on the bottom of the pan. When done, remove from heat and add the butter, vanilla, almond extract and ground almonds.
Spread about 3 tablespoons almond custard on second side of each crepe. Roll up and place folded side down in a baking dish. Brush crepes with 2 tablespoons melted butter and bake at 350° till hot, about 20 to 25 minutes. Remove from oven and sprinkle with grated semi-sweet chocolate then sift confectioner's sugar over all. Spoon whipped cream over crepes (optional) and serve.
(The filled crepes may be frozen. Defrost before heating in the oven.)
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