Blueberry Almond Crepes - U.S. Highbush Blueberry Council
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U.S. Highbush Blueberry Council

Blueberry Almond Crepes
Blueberry Almond Crepes

Blueberry Almond Crepes

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



  • 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


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