1 egg
1 egg yolk
1/4 c. sugar
1/4 c. flour
1 c. boiling milk
1/4 c. chopped toasted almonds
1 tsp. vanilla
16 dessert crepes
2 tbsp. butter
3 tbsp. creme de cacao (a chocolate coffee liqueur)
3 tbsp. white rum

Beat egg and egg yolk with sugar until pale yellow and thick, 2 to 3 minutes. Beat in the flour. Gradually beat in milk. Pour into saucepan; heat, stirring constantly, until mixture it thick. Cook 3 minutes longer, stirring constantly. Remove from heat. Cool slightly and stir in almonds and vanilla. Spoon 1 tablespoon filling onto each crepe and fold into quarters. Heat 2 tablespoons butter. Add crepes and heat gently. Turn crepes. Mix together and warm creme de cacao and rum. Ignite spirits and pour over crepes. Shake pan until flame dies down. Serve immediately. Makes 16 crepes. 4 servings.