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Strawberry Almond Tulips
Impress your guests with this crepe tulip filled with strawberries and topped with a small scoop of sorbet and almonds.
- 1/3 cup toasted chopped almonds
- 2 eggs
- 1/2 cup flour
- 2/3 cup milk
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon grated orange peel
- 1/4 teaspoon almond extract
- 2 cups sliced strawberries
- 1 pint orange, lemon or strawberry sorbet
Place 1/4 cup almonds, eggs, flour, milk, brown sugar, butter, orange peel and almond extract in a blender jar or food processor. Cover and process until smooth.
Heat a 6 to 7-inch crepe pan or nonstick skillet. Brush the pan lightly with butter; tilt the pan to coat the bottom evenly.
Cook until lightly browned. Turn out and brown the other side lightly. Turn out of the pan and cool. Repeat with the remaining batter. The crepes may be made in advance, stacked and wrapped in plastic wrap and chilled for up to 3 days.
Preheat oven to 400 degrees F.
Fit each crepe into a 1 1/4 cup custard cup, ruffling the edges evenly. Place a ball of foil in the center of each cup.
Place on a baking sheet and bake for 5 minutes. Remove the foil and bake 3 more minutes until crisp and golden; cool.
To serve, place the crepe tulips on a serving plate. Fill with strawberries, top with a small scoop (approximately 1 tablespoon) of sorbet and sprinkle with remaining almonds.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
160 calories; 6g total fat; 24g carbohydrates; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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