Multigrain Crêpes with Chocolate Almond Custard

I had a few extra kids here yesterday since there was no school in the afternoon, so I wanted to find something healthy for lunch that the kids could serve themselves. I decided to make some crêpes the night before, along with some custard. Then I whipped up some whipping cream and sliced up a bunch of fresh fruit, and let the kids go to town! They weren't too interested in the custard, but they loved the whipping cream and all the fruit (blackberries, blueberries, kiwis, bananas, and strawberries) and the didn't even mention the fact that the crêpes were multigrain.

CRÊPES

1 1/2 c. flour (I used multigrain)

2 c. milk

2 eggs

1 1/2 tbsp. oil

1 tbsp. sugar

pinch of salt

Pour the milk into the flour and stir. Add remaining ingredients and stir again. Let the batter rest for a couple hours if possible. If the batter is not fluid, add more milk - it should be quite liquidy. Heat a bit of oil in a frying pan and pour just enough batter to coat the bottom of the pan, swirling the pan so that the batter forms a nice thin circle. Cook for 1-2 minutes on each side. Serve with custard, whipped cream, maple syrup, fresh fruit, etc.

CHOCOLATE ALMOND CUSTARD

1/3 c. sugar

1 tbsp. cornstarch

1-2 tsp. cocoa

3 eggs

1 tsp. almond extract

1 c. milk

Sift together first three ingredients. Whisk in eggs and almond extract. Bring milk to a gentle boil, and pour about half of it slowly over the egg mixture, whisking constantly. (This will temper the eggs and keep them from cooking in the hot milk.) Then pour the egg/milk mixture back into the pot with the remaining milk, and bring it to a gentle boil again, whisking constantly. Remove from heat and stir in 1 tbsp. butter. Allow to cool.