* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel
Whirl until well combined
Add chopped almonds
Whirl until smooth
Set aside
Blueberry Sauce Instructions
In a saucepan, combine the remaining ½ 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
Crepe Instructions and Assembly
In a blender container, place 4 eggs, 1 cup each flour and milk, 1 tablespoon light brown sugar and ¼ teaspoon almond extract
Whirl until smooth
Spray crepe pan 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
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°F
Bake filled crepes until hot, about 15 minutes
Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream
