Raspberry Almond Barley Crepes
1 ½ c. barley flour
1 Tbsp. sugar
½ tsp. baking powder
½ tsp. salt
2 c. milk
2 eggs at room temperature
2 Tbsp. melted butter
½ tsp. vanilla
1 pkg. (3 ¾ oz.) vanilla instant pudding and pie filling
2 c. half and half
½ tsp. almond extract
1 Tbsp. cornstarch
1 pkg. (10 oz.) frozen raspberries, thawed
1. Mix ingredients for crepes. Heat round skillet on high. Pour batter into skillet immediately, rotating skillet until thin film covers the bottom. Turn heat down and cook on low heat until firm then flip over.
2. For filling: Prepare pudding as directed on package except substitute half and half for the milk and beat in almond extract. Refrigerate at least 30 minutes to thicken.
3. Place thawed raspberries in a saucepan; gradually add the cornstarch. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
4. Spoon about 2 Tbsp. pudding mixture onto each crepe; roll up. Top with raspberry sauce and sliced almonds.
NOTE: Other filling ideas – scrambled eggs, sausage, ham, bacon, jalapeños, shredded zucchini, onions, cheese, BBQ sauce…the only limit is your imagination!