Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry Almond Crepes
Blueberry Almond Crepes

Blueberry Almond Crepes

Recipe by Chef Lesley Marquis, Rosewood Country Inn, New Hampshire

Ingredients

Ingredients

  • 1 container (16 ounces) cottage cheese
  • 2 egg yolks
  • 3 tablespoons plus ½ cup sugar
  • 1 tablespoon grated orange peel
  • ½ cup chopped blanched almonds
  • 2 tablespoons cornstarch
  • 2⁄3 cup orange juice
  • 4 cups fresh or frozen blueberries
  • 18 (recipe follows) crepes
  • ½ cup toasted* sliced natural almonds

Preparation

Filling Instructions

  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

Blueberry Sauce Instructions

  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

Crepe Instructions and Assembly

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

Posted in , , , , ,