Blueberry Almond Crepes Recipe #380345
Blueberries are in season and I have found this great recipe on the blueberry.org site. Alittle time consuming but makes for a great special breakfast.
by clw721
35 min | 20 min prep
18 crepes
- 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
- Filling.
- 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.
- Sauce.
- 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.
- Crepes.
- 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.
- Assemble.
- 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.
- Serve.
- 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.
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5 stars