Blueberry almond crepes recipe
Blueberry-Almond Crepes recipeThis article was published by: Matthew
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Recipe introIndulge in the delightful flavors of blueberry almond crepes with this easy-to-follow recipe. These thin, delicate pancakes are filled with a luscious blueberry compote and topped with a sprinkle of crunchy almonds. The combination of sweet blueberries and nutty almonds creates a harmonious blend of flavors that will leave your taste buds craving for more. Whether you're looking for a delicious breakfast treat or a decadent dessert, these blueberry almond crepes are sure to impress.
Keywords: blueberry, almond, crepes, recipe, breakfast
Blueberry almond crepes recipe details
- Ingredients – Crepes:
- 4 eggs
- 1 cup milk
- 1 cup flour
- 1 Tablespoon brown sugar
- 1/4 teaspoons almond extract
- Ingredients – Filling:
- One 16-ounce container cottage cheese
- 2 egg yolks
- 3 Tablespoons sugar
- 1 Tablespoon orange peel
- 1/2 cup chopped almonds
- Ingredients – 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.
Makes: 18 crepes, or 6 servings
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