Almond crêpes filled with apple slices and vanilla sauce

Ingredients for 2 servings:

• 100 g flour
• 50 g almonds, ground
• 50 g butter, melted
• 250 ml milk
• 2 eggs
• 1 tbsp sugar
• 1 pinch of salt
• some oil for frying
• 1 vanilla pod(s)
• 2 egg yolks
• 1 egg(s)
• 3 tbsp sugar
• 300 ml milk
• 1 tbsp cornstarch or vanilla pudding powder
• 2 apples
• 1 tbsp sugar
• 1 tbsp margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mix together the flour, almonds, and salt. Mix together the sugar and butter in a mixing bowl. Then add the milk and eggs and mix everything well. Now add the flour mixture a spoonful at a time until a thick batter forms. Let the batter rest for 10 minutes. While the batter rests, core, peel, and thinly slice the apples. Heat a pan and melt 1 tablespoon of butter with 3 tablespoons of sugar. Sauté the apple slices for 5 minutes. Place a non-stick pan on the stove with a little oil and bake the crêpes. I put the finished crêpes in the 50°C oven until they are all cooked and the custard is ready, so they stay nice and warm. For the custard, put the milk and sugar in a saucepan. Mix 3 tablespoons of milk with the cornstarch and set aside. Then split the vanilla pod lengthwise, scrape out the seeds, and add it to the milk. Add the vanilla pod as well. Bring everything to a boil. Separate 2 eggs and whisk the yolks with the whole egg. When the milk boils, remove the pan from the heat, remove the vanilla pod, stir the cornstarch into the milk, and return it to the heat. Then add the egg mixture. Don’t stop stirring. Keep stirring until the custard thickens. Then it’s ready to serve. Fill a crêpe with the apple slices, fold it over, and arrange it on a plate. Add a little more custard and enjoy. Tip: I reheat the apple slices and add a little cinnamon.