Crepes Puerto Rico
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.