Blueberry Almond Crepes

Blueberry Almond Crepes

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Portions: 18 crepes


  • 1 container (16 ounces) cottage cheese
  • 2 egg yolks
  • 3 tablespoons plus 1⁄2 cup sugar
  • 1 tablespoon grated orange peel
  • 1⁄2 cup chopped blanched almonds
  • 2 tablespoons cornstarch
  • 2⁄3 cup orange juice
  • 4 cups fresh or frozen blueberries
  • 18 (recipe follows) crepes
  • 1⁄2 cup toasted* sliced natural almonds


Filling Instructions

  1. In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel
  2. Whirl until well combined
  3. Add chopped almonds
  4. Whirl until smooth
  5. Set aside

About This Recipe

Recipe by Chef Lesley Marquis, Rosewood Country Inn, New Hampshire

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