4 eggs
1 egg white mixed with enough water to make 1 c. of liquid.
1/2 t. salt
1/2 c. almond flour
1 c. rice flour
1/4 c. potato starch
4 T. melted butter
Whisk until fully blended and slightly foamy.
Prepare in the standard manner. Brush a preheated crêpe pan with butter, pour in 1/4 c. or so of batter and swirl around to make a thin coating all around the pan. Cook the first side for 1 – 1 1/2 minutes, until nicely browned. Flip and cook the second side another 30 seconds.
Candied almonds:
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3 T. sugar
Stir together in a non-stick pan and cook over medium-high heat, stirring all the while. The sugar will melt, then cling to the nuts. As soon as you see the sugar start to brown pour out of the pan onto waxed paper. Let it sit for a couple of minutes then break apart into little clumps.
This batter recipe makes 16 crêpes. Three big ripe white peaches provided more than enough to fill them. Peeled and sliced thin and held in a bowl filled with Seven-Up until ready to serve. The soda sweetens the fruit, keeps it from turning brown and adds a bit of fizz.
Fill each crêpe with a spoonful of fruit, fold into a triangle. Lay them in a shallow baking dish. Use a pretty one since it's going to go straight to the table when you serve them.
Put the pan under a hot broiler. Keep a close watch. You want the edges to crisp and give the tops a warm-up. Burning, charring, overcooking are to be avoided.
Top with unsweetened whipped cream and the candied almonds.
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