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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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BLUEBERRY CREPES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brimley Estate in Garland, Texas in 1999. Ingredients:
3 eggs |
1-1/2 cups milk |
1-2/3 cups flour |
1 teaspoon almond extract |
2 tablespoons oil |
filling |
1 cup cottage cheese |
1 cup frozen blueberries thawed mashed and sweetened |
1/2 cup blueberry yogurt |
whipped cream and fresh blueberries for garnish |
Directions:
1. Cream eggs and milk then whisk flour in slowly then stir in extract and oil.
2. Pour 2-1/2 tablespoons batter into crepe pan heated to medium high temperature.
3. Tilt pan to coat with batter then cook one side only until lightly brown.
4. Flip upside down on paper towel then allow to cool.
5. Combine cottage cheese and blueberries
6. Lay each crepe on plate dusted with powder sugar then fill with cottage cheese mixture.
7. Fold over each side then decorate top with yogurt, whipped cream and fresh blueberries.
8. Serve immediately.
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