ALMOND CREAM CREPES These traditional French "pancakes" wrap around a scrumptious almond filling. Fresh from the oven, they also make a wonderful dessert for brunch. 1/3 cup sugar 3 tablespoons all-purpose flour 2/3 cup milk 1 egg 1 egg yolk 1 tablespoon butter or margarine 1 teaspoon vanilla 1/4 teaspoon almond extract 1/4 cup ground toasted almonds 3 egg yolks 1/4 teaspoon vanilla 1/2 cup milk 3 tablespoons butter or margarine, melted 1/2 cup all-purpose flour 1/4 cup sugar 3 egg whites Cooking oil Sliced almonds, toasted (optional) Raspberries (optional)

For filling, combine 1/3 cup sugar and 3 tablespoons flour in a small saucepan. Add 2/3 cup milk; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Beat 1 egg and 1 egg yolk together slightly. Gradually stir half of the hot mixture into beaten eggs. Return all of mixture to saucepan. Cook and stir over low heat for 2 minutes (do not boil). Remove from heat. Stir in 1 tablespoon butter or margarine, 1 teaspoon vanilla, almond extract, and ground almonds.

For batter, combine 3 egg yolks and 1/4 teaspoon vanilla in a small bowl; stir in 1/2 cup milk and 3 tablespoons butter or margarine. Stir in 1/2 cup flour and 1/4 cup sugar until smooth. Beat egg whites in a medium mixing bowl with an electric mixer until stiff peaks form (tips stand straight). Gently fold batter into whites.

Brush a 6-inch skillet with cooking oil; heat over medium heat. Spoon generous tablespoon of batter into skillet; spread to a 4-inch circle. Cook over medium heat for 30 seconds or until bottom is brown. Turn; cook until brown on other side. Invert onto paper towels. Cover; keep warm. Repeat with remaining batter to make 24 crepes.

Preheat oven to 350°F. To assemble, spread 2 teaspoons filling onto each crepe; fold in half, then fold in half again to form wedge. Place filled crepes in ungreased 3-quart baking dish. Bake, uncovered, in preheated oven for 10 minutes or until heated through. If desired, sprinkle with sliced almonds and raspberries.

Makes 12 servings.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]