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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Blueberries are in season and I have found this great recipe on the site. Alittle time consuming but makes for a great special breakfast. Ingredients:
16 ounces cottage cheese |
2 egg yolks |
3 tablespoons sugar |
1 tablespoon orange peel, grated |
1/2 cup almonds, chopped |
2 tablespoons cornstarch |
2/3 cup orange juice |
4 cups fresh blueberries |
1/2 cup sugar |
4 eggs |
1 cup flour |
1 cup milk |
1 tablespoon light brown sugar |
1/4 teaspoon almond extract |
Directions:
1. Filling.
2. To prepare filling: 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.
3. Sauce.
4. To prepare blueberry sauce: In a saucepan combine 1/2 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.
5. Crepes.
6. TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup flour and 1 cup milk, 1-tablespoon light brown sugar and 1/4 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.
7. Assemble.
8. To assemble: 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.
9. Serve.
10. At serving time: Preheat oven to 300 degrees Fahrenheit. Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.
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