/rating_on.png "1 Star")
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Loading...Recipe by Chef Lesley Marquis, Rosewood Country Inn, New Hampshire
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
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
Number of servings (yield): 18 crepes