Breakfast is my favorite meal of the day. I like to indulge in some of my favorite breakfast treats once in a while, specially on weekends. However, of the many breakfast treats I love, these two definitely take the cake(pun intended) – almond croissants and crepes.
You can make your own croissants or you can buy croissants from a store and turn them into sweet almond ones in less than an hour. Crepes are also super easy to make, both the sweet and the savoury versions.
You will need:
1 cup flour
3/4 cup milk
1/2 cup water
2 tbsp butter, melted
1/4 tsp salt
1 tsp vanilla (for sweet crêpes)
1/4 tsp black pepper and other herbs preferred (for savoury crêpes)
Mix the salt with flour.
Make a well in the middle. Add all the liquid ingredients and with a whisk, mix it well. Make sure there are no lumps. You can do this in a blender too.
If you do use a blender, let it rest for 30 minutes so that all the air bubbles can subside.
Heat a small non-stick frying pan over medium heat. Add a little butter and swirl, so that it coats the pan well.
Add 1/4 cup batter and swirl the pan so that it spreads evenly. Cook for 30 seconds. Flip and cook the other side for another 15 seconds.
Continue with the rest of the batter. This amount makes around 10 small crêpes.
Sweet crêpes can be served with fresh fruit, jam, nutella, whipped cream, chocolate sauce or anything you like.
I like the savoury ones with sour cream or cream cheese, sautéed mushroom, spinach, smoked salmon or whatever else you prefer.
You will need:
6 plain croissants
For the almond cream (Frangipane)
1 cup ground almond
1/2 cup soft butter
1/2 cup granulated sugar
1 tsp vanilla extract
3 tbsp flour
pinch of salt
1/2 cup flaked almond
To make the almond cream, beat the butter and then add the sugar. Beat until light and fluffy. Then, add the egg and vanilla extract. Beat it well.
Then add the flour, almond meal and salt. Mix it well. You can use it right away or you can keep it in the fridge for two-three days.
Preheat your oven to 350F/180C.
Slice the croissants in half. Fill the croissants with the almond mixture. I use about two tablespoons for each croissant. Sprinkle some flaked almonds inside and close the croissants.
Spread one tablespoon of the almond cream on top of each croissant and sprinkle some almonds on.
Bake them for 15-20 minutes, until the the almond cream is set and little brown.
Take them out of the oven and let them cool down on a wired rack.
Serve with coffee or tea.