Blueberry Almond Crepes
I finally made this recipe for myself after having it posted for a year. It was easy, wonderful, and as Thorsten said- "elegant". I am glad I posted it!
- Ready In:
- 4 eggs
- 1 cup flour
- 1 cup milk
- 1 tablespoon light brown sugar
- 1⁄4 teaspoon almond extract
- 1 (16 ounce) container cottage cheese
- 2 egg yolks
- 3 tablespoons sugar
- 1⁄2 cup sugar
- 1 tablespoon orange zest
- 1⁄2 cup chopped blanched almond
- 2 tablespoons cornstarch
- 2⁄3 cup orange juice
- 4 cups blueberries (Fresh or frozen)
- 1⁄2 cup toasted sliced natural almonds
First 5 ingredients are for crepes. To prepare Crepes:
- Together mix all crepe ingerdients until smooth.
- Spray crepe pan or whatever pan you are using, 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.
To prepare filling:
- In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; mix until well combined.
- Add chopped almonds; mix until smooth; set aside.
To prepare blueberry sauce:
- In a saucepan combine the remaining 1/2 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.
- 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.
- 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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When making recipes for the first time I always follow the ingredients and measurements exactly. Although these turned out great I did have to pull an audible. The filling turned out runny, really runny. No way was I getting a heaping scoop of it and no way would it stay in the crepe; it was the consistency of tomato soup. I ended up adding corn starch and cooking the filling on the stove top until it was thick enough and then went right back to following the directions. Maybe the cottage cheese I purchased was the issue, not sure, the next time I may try Ricotta cheese.Reply
I made these a while ago and never got around to reviewing it. Loved them! Very easy to make... I subbed ricotta for the cottage cheese as that's what I had and I simply like the taste better. Worked great. DH liked them but I think it's not a guy's dream breakfast (no sausage and hash browns!) ... but he had not problem cleaning his plate anyway. Thanks... I'll be making this again - I know my mom's going to love this recipe.Reply
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