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Recipe created by Chef Lesley Marquis of the Rosewood Country Inn in New Hampshire.

Blueberry Almond Crepes

1 (16-ounce) container cottage cheese
2 egg yolks
3 tablespoons plus 1/2 cup granulated sugar
1 tablespoon grated orange peel
1/2 cup chopped blanched almonds
2 tablespoons cornstarch
2/3 cup orange juice
4 cups fresh or frozen blueberries
18 Crepes (recipe follows)
1/2 cup toasted* sliced natural almonds

1. To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; whirl until well combined. Add chopped almonds; whirl until smooth; set aside.
2. 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.
3. 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.
4. At serving time: Preheat oven to 300F (150C). Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.

Makes 18 crepes.

TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup each flour and milk, 1-tablespoon light brown sugar and ¼ teaspoon almond extract. Whirl until smooth. Spray crepe pan 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.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.

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