Blueberry almond crepes recipe

Blueberry-Almond Crepes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge 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

Blueberry almond crepes recipe, recipe Rating: 4.6
Number of votes:109

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

Instructions:

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