Orange-infused blueberry almond crepes
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
- 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.
- 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°F (150°C). 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 dessert crepes.
To Prepare Crepes: In a
blender container, place 4 eggs, 1 cup each flour and milk, 1
tablespoon light brown sugar and 1/4 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.
