Chef Lesley Marquis, Rosewood Country Inn, New Hampshire
|Cottage Cheese||1 Container (16 ounces)|
|Sugar||3 tablespoons plus ½ cup|
|Grated orange peel||1 tablespoon|
|Chopped blanched almonds||½ cup|
|Orange juice||2/3 cup|
|Fresh or frozen blueberries||4 cups|
|Crepes||18 (recipe follows)|
|Toasted* Sliced natural almonds||½ cup|
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 ½ 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 degrees Fahrenheit. Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.
YIELD 18 crepes
TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup each flour and milk, 1-tablespoon light brown sugar and ¼ 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.