Gateau of Crepes from Tony Bilson's Recipe Book by Tony Bilson
Place the honey, butter and almonds in a pot and soften them over a low flame. Remove from the heat and add the lemon juice and brandy. As you make the crêpes remove them to a serving platter...
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Ingredients
- crêpes
- 150 ml armagnac or cognac
- 1 tsp lemon juice
- 200 g blanched almonds, chopped
- 150 g butter
- 150 ml honey
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