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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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It was easy, wonderful, and as Thorsten said- elegant . Ingredients:
4 eggs |
1 cup flour |
1 cup milk |
1 tablespoon light brown sugar |
1/4 teaspoon almond extract |
1 (16 ounce) container cottage cheese |
2 egg yolks |
3 tablespoons sugar |
1/2 cup sugar |
1 tablespoon orange zest |
1/2 cup chopped blanched almond |
2 tablespoons cornstarch |
2/3 cup orange juice |
4 cups blueberries (fresh or frozen) |
1/2 cup toasted sliced natural almonds |
Directions:
1. First 5 ingredients are for crepes. To prepare Crepes:.
2. Together mix all crepe ingerdients until smooth.
3. Spray crepe pan or whatever pan you are using, with non-stick cooking spray; heat over medium heat until hot.
4. Add about 3 tablespoons batter to pan, tilting to make an even layer.
5. Cook on one side until crepe begins to brown, about 1 minute.
6. Place on a sheet of waxed paper, browned side up.
7. Repeat with remaining batter; layering the crepes with waxed paper.
8. To prepare filling:
9. In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; mix until well combined.
10. Add chopped almonds; mix until smooth; set aside.
11. To prepare blueberry sauce:
12. In a saucepan combine the remaining 1/2 cup sugar and the cornstarch.
13. Stir in orange juice and blueberries.
14. Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
15. To assemble:
16. Place 2 rounded tablespoons of filling on each crepe.
17. Roll and place on a lightly greased baking sheet.
18. Cover and refrigerate until ready to serve.
19. At serving time: Preheat oven to 300 degrees Fahrenheit.
20. Bake filled crepes until hot, about 15 minutes.
21. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.
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