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1
Filling.
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2
To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; whirl until well combined.
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3
Add chopped almonds; whirl until smooth; set aside.
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4
Sauce.
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5
To prepare blueberry sauce: In a saucepan combine 1/2 cup sugar and the cornstarch.
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6
Stir in orange juice and blueberries.
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7
Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
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8
Crepes.
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9
TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup flour and 1 cup milk, 1-tablespoon light brown sugar and 1/4 teaspoon almond extract.
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10
Whirl until smooth.
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11
Spray crepe pan with non-stick cooking spray; heat over medium heat until hot.
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12
Add about 3 tablespoons batter to pan, tilting to make an even layer.
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13
Cook on one side until crepe begins to brown, about 1 minute.
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14
Place on a sheet of waxed paper, browned side up.
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15
Repeat with remaining batter; layering the crepes with waxed paper.
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16
Assemble.
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17
To assemble: Place 2 rounded tablespoons of filling on each crepe.
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18
Roll and place on a lightly greased baking sheet.
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19
Cover and refrigerate until ready to serve.
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20
Serve.
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21
At serving time: Preheat oven to 300 degrees Fahrenheit.
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22
Bake filled crepes until hot, about 15 minutes.
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23
Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.
