Crêpes with Caramelized Almonds in Caramel Sauce and Chocolate Cakes

The crepes:

1. Mix the flour, sugar and salt, then stir in the eggs. Gradually add milk and water. Make sure that no lumps form. Let the dough rest for an hour. Then stir in the oil and bake the crepes.

The almond slivers:

1. Caramelize the almond slivers together with brown sugar and powdered sugar. Stir regularly, otherwise the almonds and / or sugar can burn. Every now and then, give in a little brown sugar.

The caramel sauce:

1. Let the butter melt in a saucepan over medium to high heat. Then add the sugar and stir both together until a syrupy mass has formed. Wait until the first crystals form on the bottom of the pot and the sugar begins to caramelize. Here he turns brown. Stir the mixture and wait until it flows again (small lumps can form when stirring). Repeat the process two or three times until all of the sugar is caramelized.
2. Then take the pot off the stove and let it cool for one to two minutes. Now pour in about 3/4 of the cream and stir until a uniform sauce is formed. Let them cool down in the fridge. This makes the sauce a little thicker.

The chocolate cakes:

1. Liquefy the butter and chocolate together in a water bath and then mix them with the eggs and granulated sugar. Finally add the flour and cocoa powder. Bake the dough in small greased molds (7.5 cm in diameter, 4 cm in height) for 7 to 10 minutes in a preheated oven at 210 degrees. For a liquid core, place a piece of chocolate in the middle of the dough before baking.