US Highbush Blueberry Council

To Prepare Filling

1. In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel
2. Whirl until well combined
3. Add chopped almonds
4. Whirl until smooth
5. Set aside

To Prepare Blueberry Sauce

1. In a saucepan, combine the remaining ½ cup sugar and the cornstarch
2. Stir in orange juice and blueberries
3. Over medium-high heat, bring to a boil, stirring constantly
4. Cook and stir until thickened and clear, about 1 minute

To Assemble

1. Place 2 rounded tablespoons of filling on each crepe
2. Roll and place on a lightly greased baking sheet
3. Cover and refrigerate until ready to serve
4. At serving time: Preheat oven to 300°F
5. Bake filled crepes until hot, about 15 minutes
6. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream

To Prepare Crepes

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