Blueberry Almond Crepes

Ingredients

• 16 ounces cottage cheese
• 2 egg yolks
• 3 tablespoons sugar
• 1 tablespoon orange peel, grated
• 1/2 cup almonds, chopped
• 2 tablespoons cornstarch
• 2/3 cup orange juice
• 4 cups fresh blueberries
• 1/2 cup sugar
• 4 eggs
• 1 cup flour
• 1 cup milk
• 1 tablespoon light brown sugar
• 1/4 teaspoon almond extract

Directions

1. 1

   Filling.

2. 2

   To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; whirl until well combined. Add chopped almonds; whirl until smooth; set aside.

3. 3

   Sauce.

4. 4

   To prepare blueberry sauce: In a saucepan combine ½ cup sugar and the cornstarch. Stir in orange juice and blueberries. Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.

5. 5

   Crepes.

6. 6

   TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup flour and 1 cup milk, 1-tablespoon light brown sugar and ¼ teaspoon almond extract. Whirl until smooth. Spray crepe pan with non-stick cooking spray; heat over medium heat until hot. Add about 3 tablespoons batter to pan, tilting to make an even layer. Cook on one side until crepe begins to brown, about 1 minute. Place on a sheet of waxed paper, browned side up. Repeat with remaining batter; layering the crepes with waxed paper.

7. 7

   Assemble.

8. 8

   To assemble: Place 2 rounded tablespoons of filling on each crepe. Roll and place on a lightly greased baking sheet. Cover and refrigerate until ready to serve.

9. 9

   Serve.

10. 10

    At serving time: Preheat oven to 300 degrees Fahrenheit. Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.