Blueberry-Almond Crepes

Serves: 6
Total Calories: 424


4 eggs
1 cup milk
1 cup flour
1 tablespoon brown sugar
1/4 teaspoon almond extract
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


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

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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