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Blueberry Almond Crepes presented by The Maine Stay Inn & Cottages
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Ingredients
1 16 oz. container cottage cheese
2 egg yolks
3 T plus 1/2 cup sugar
1 T orange zest
1/2 cup chopped almonds
2 T cornstarch
2/3 cups orange juice
4 cups wild Maine blueberries, fresh or frozen
18 breakfast crepes (recipe listed)
1/2 cup almonds, toasted and sliced
Directions
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.
Yield: 18 crepes
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The Maine Stay Inn & Cottages
Kennebunkport, Maine
Enjoy the romance of this beautifully restored 1860 Victorian Inn offering relaxing ambiance and exceptional hospitality.
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Click here for pictures and information about the inn.
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More The Maine Stay Inn & Cottages Recipes:
Apricot Muffins
| Breakfast Crepes
| Oatmeal Apple Pancakes
| Wild Maine Blueberry Loaf
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More Recipes
Other Breakfast Recipes
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