Ingredients:
4 eggs
1 cup flour
1 cup milk
1 tablespoon light brown sugar
1/4 teaspoon almond extract
1 (16 ounce) containers cottage cheese
2 egg yolks
3 tablespoons sugar
1/2 cup sugar
1 tablespoon orange zest
1/2 cup chopped blanched almonds
2 tablespoons cornstarch
2/3 cup orange juice
4 cups blueberries ( Fresh or frozen)
1/2 cup toasted sliced natural almonds
Directions:
First 5 ingredients are for crepes. To prepare Crepes:.
Together mix all crepe ingerdients until smooth.
Spray crepe pan or whatever pan you are using, 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.
To prepare filling:
In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; mix until well combined.
Add chopped almonds; mix until smooth; set aside.
To prepare blueberry sauce:
In a saucepan combine the remaining 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.
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.
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.
Servings: 18
Time preparation: 20 min.
Time total: 40 min.