Ingredients for Blueberry Almond Crepes
- Eggs
- Flour
- Milk
- 3 tablespoons + 1/2 cup sugar
- Almond Extract
- Cottage Cheese
- Egg Yolks
- 3 tablespoons + 1/2 cup sugar
- Orange Zest (peel)
- 1/4 cup chopped almonds
- Cornstarch
- Orange Juice
- Blueberries
- 1/4 cup toasted almonds
- Melted Butter
- Salt
- Cooking Spray
- Sour Cream (optional)
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How to Make Blueberry Almond Crepes
- In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth.
- Lightly spray a crepe pan or non-stick skillet with cooking spray. Heat over medium heat.
- Pour 3 tablespoons of batter onto the hot pan, tilting to spread evenly.
- Cook for about 1 minute per side, or until lightly browned. Set aside on waxed paper.
- Repeat with remaining batter.
- While crepes cook, prepare the filling: In a blender, combine cottage cheese, egg yolks, 3 tablespoons of sugar, and orange peel. Blend until smooth.
- Stir in 1/4 cup of chopped almonds.
- Prepare the blueberry sauce: In a saucepan, whisk together remaining 1/2 cup sugar and cornstarch.
- Add orange juice and blueberries. Bring to a boil over medium-high heat, stirring constantly until thickened and clear (about 1 minute).
- To assemble: Spread 2 rounded tablespoons of filling onto each crepe. Roll tightly.
- Place rolled crepes on a lightly greased baking sheet. Cover and refrigerate until ready to serve.
- Preheat oven to 300°F (150°C).
- Bake for 15 minutes, or until heated through.
- Serve topped with blueberry sauce, remaining 1/4 cup toasted almonds, and a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
9g
Carbs
7g
