Blueberry Almond Crepes

Blueberry Almond Crepes
Chef Lesley Marquis of Marquis in the  Rosewood Country Inn – Bradford, NH
Adapted by

Yield: 18 Crepes


  • 16 ounces cottage cheese
  • 2 egg yolks
  • 3 Tablespoons sugar
  • 1 Tablespoon grated orange peel
  • ½ cup blanched almonds, chopped

  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • 1 Tablespoon light brown sugar
  • ¼ teaspoon almond extract
  • Non-stick cooking spray

    Blueberry Sauce:
  • ½ cup sugar
  • 2 Tablespoons cornstarch
  • 2/3 cup orange juice
  • 4 cups fresh or frozen blueberries
  • ½ cup almonds, toasted and sliced


For Filling:
In a blender, mix cottage cheese, egg yolks, 3 tablespoons sugar and orange peel until well combined. Add chopped almonds and mix until smooth; set aside.

For Crepes:
In a blender, mix eggs, flour, milk, brown sugar and almond extract 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.

For Blueberry Sauce:
In a saucepan combine the sugar and 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 and Serve:
Preheat oven to 300F. Place 2 rounded tablespoons of filling on each crepe. Roll and place on a lightly greased baking sheet. Bake crepes about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.


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