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!
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INGREDIENTS
Nutrition- 4
- 1cup flour
- 1cup milk
- 1tablespoon light brown sugar
- 1⁄4teaspoon almond extract
- 1(16 ounce) container cottage cheese
- 2egg yolks
- 3tablespoons sugar
- 1⁄2cup sugar
- 1tablespoon orange zest
- 1⁄2cup chopped blanched almond
- 2tablespoons cornstarch
- 2⁄3cup orange juice
- 4
- 1⁄2cup toasted sliced natural almonds
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DIRECTIONS
- 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.
- 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.
- 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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