Blueberry-Almond Crepes


Serves: 6
Total Calories: 424

Ingredients

Crepes:
4 eggs
1 cup milk
1 cup flour
1 tablespoon brown sugar
1/4 teaspoon almond extract
Filling:
1 (16-ounce) container cottage cheese
2 eggs yolks
3 tablespoons sugar
1 tablespoon orange peel
1/2 cup chopped almonds
Blueberry Sauce:
1/4 cup sugar
1 tablespoon cornstarch
1/3 cup orange juice
2 cups blueberries
sour cream
1/2 cup toasted sliced almonds

Directions:

Crepes:
1. Combine all ingredients in blender to form batter. Whirl until smooth. Let batter rest about 1 hour in refrigerator.
2. Spray crepe pan with non-stick cooking spray and heat over medium heat.
3. Add 3 to 4 Tablespoons batter to pan, tilting to make even layer. Cook on one side only. When the bottom begins to brown, turn onto a sheet of wax paper. Repeat with remaining batter. Put wax paper between each crepe and
stack.

Filling:
1. Combine cottage cheese, egg yolks, sugar, and orange peel in blender process until smooth. Add almonds and process until smooth.
2. Place 2 heaping Tablespoons of filling on crepe. Roll and place on a baking sheet. Place in 300-degree oven for 15 minutes until warm.
3. Serve with blueberry sauce. Top with a dollop of sour cream and toasted almonds.

Nutritional Facts:

Serves: 6
Total Calories: 424
Calories from Fat: 148

This Blueberry-Almond Crepes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.




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