Recipe

〈Crepe Dough〉
1.　Sift flour into a bowl, and add a broken and lightly beaten egg little by little while mixing with a cream whipper until moistened.
2.　Add almond milk, and mix well. After straining, leave for two hours.
3.　Bake on each side in a preheated frying pan, and let cool.

〈Praline Sundae〉
1.　 Make praline.　First, put granulated sugar in a pan, and caramelize. Add water and roasted, sliced almonds, and thinly roll out on a Silpat.
2.　After letting cool and setting, roughly grind with a food processor.
3.　Make creme anglaise. First, put an egg yolk and granulated sugar in a bowl, and mix until whitish. Add almond milk which was warmed until just boiling.
4.　Place in a pan, and heat until thickened. Strain with a chinois, and rapidly cool. When cooling, add vegetable cream.。
5.　Process in ice cream machine. When almost setting (about 80%), add 2 last
*Addition of 2 before setting will cause caramel to melt, resulting in loss of texture.

〈Ganache Chocolat〉
1.　Melt chocolate in a double boiler.
2.　Add one third of warmed almond milk, and mix. Add the remaining almond milk little by little, and emulsify until smooth.
3. Roll out into a form of plate, and let cool and set.

〈Caramel Sauce〉
1.　 Put granulated sugar in a pan, and caramelize. Add almond milk in two additions, and melt well.

〈Banana Carameliser〉
1.　 Slice a banana lengthwise. Wrap the banana with crepe, sprinkle granulated sugar, and brown with burner.