Blueberry-Almond Crepes

Yield: 18 creps (approx 6 servings)
Prep Time: 15 minutes
Cook Time: 20 minutes



  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • 1 Tablespoon brown sugar
  • 1/4 teaspoons almond extract


  • One 16-ounce container cottage cheese
  • 2 egg 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


Crepes: Combine all ingredients in blender to form batter. Whirl until smooth. Let batter rest about 1 hour in refrigerator. Spray crepe pan with non-stick cooking spray and heat over medium heat. 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: Combine cottage cheese, egg yolks, sugar, and orange peel in blender; process until smooth. Add almonds and process until smooth. 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. Serve with blueberry sauce. Top with a dollop of sour cream and toasted almonds.

Recipe Source: Rosewood Country Inn of Bradford, New Hampshire


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