Crepes fourrees frangipane, stuffed almond cream crepes with chocolate

For the yeast crepe batter, which gives a more tender and slightly thicker crepe for stuffing, heat 1/4 cup of the milk to blood temperature, around 98F, and dissolve 1 1/2 tsp yeast in it.

Into a blender put 1/2 cup milk, the dissolved yeast with its 1/4 cup milk, 3/4 cup cold water, 3 egg yolks, 3 tbsp orange liqueur, 1 cup flour leveled and scooped, 5 tbsp melted butter and 1 tbsp sugar.

Cover and blend at top speed for one minute.

For the frangipane, bring 1 cup milk to a boil.

Beat 1 egg and 1 egg yolk with 3/4 cup sugar, added gradually, until pale yellow and forming the ribbon: it lifts and lies on the surface before dissolving.

Beat in 1/3 cup all-purpose flour, then add the boiling milk in a very thin stream of droplets.

Stir slowly over moderate heat in a saucepan with a wire whip, reaching all over the bottom of the pan, until it lumps and coagulates.

Beat vigorously until it smooths and thickens to a thick paste.

Over low heat beat with a wooden spoon to cook the flour thoroughly, taking care the custard does not scorch on the bottom.

Off the heat beat in 2 tsp vanilla extract, 1/4 tsp almond extract and 3 tbsp butter a tablespoon at a time, then 1/2 cup almond flour. Two to three tablespoons of kirsch may go in as well.

Dot the surface with butter, or cover it, to keep a skin from forming.

Leave the yeast batter at room temperature for two hours. It is ready when the top looks bubbly, and then it must be used immediately.

Heat a 6 inch non-stick pan over moderately high heat with a good bunch of butter, to just before it smokes.

Scoop a quarter cup of batter in and swirl to cover the base quickly, patching any holes. After a few seconds bang the handle to free the crepe.

Cook 1 to 1 1/2 minutes on the first side until browned, then flip and cook about 30 seconds for a spotty brown second side. These dessert crepes are fragile.

Cool the crepes on a rack, then stack them between two plates with a small piece of wax paper between each.

Spread 2 tbsp frangipane on the less good side of each crepe, right to the edge. Warm it slightly if it has firmed up in the fridge.

Fold each crepe into a wedge or roll it loosely to enclose the filling.

Grease a baking dish or sheet and fit the rolled crepes in snugly.

Grate 2 oz semi-sweet baking chocolate over the top.

Pour 2 tbsp melted butter over, then sprinkle on 1 tbsp sugar.

Bake at 350F about 20 minutes, until the chocolate has melted.