Recipe Directions
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Ingredients
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- 1 16 oz. container cottage cheese
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2 egg yolks
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3 T plus 1/2 cup sugar
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1 T orange zest
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1/2 cup chopped almonds
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2 T cornstarch
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2/3 cups orange juice
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4 cups wild Maine blueberries, fresh or frozen
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18 breakfast crepes (recipe listed)
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1/2 cup almonds, toasted and sliced
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Directions
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To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 T sugar and orange zest; whirl until well combined. Add chopped almonds; whirl until smooth and set aside. To prepare blueberry sauce: In a saucepan, combine the remaining 1/2 cup sugar and the cornstarch. Stir in the 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 in each breakfast crepe (see Breakfast Crepe recipe). Roll and place on lightly greased baking sheet. Cover and refrigerate until ready to serve.
At serving time: Preheat oven to 300 degrees. Baked filled crepes until hot, about 15 minutes. Top with warmed blueberry sauce and sprinkle with powdered sugar and toasted almonds.
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Yield
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18 crepes
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