Chef Lesley Marquis, Rosewood Country Inn, New Hampshire

Ingredients Quantity  
Cottage Cheese 1 Container (16 ounces)
Egg yolks 2
Sugar 3 tablespoons plus ½ cup
Grated orange peel 1 tablespoon
Chopped blanched almonds ½ cup
Cornstarch 2 tablespoons
Orange juice 2/3 cup
Fresh or frozen blueberries 4 cups
Crepes 18 (recipe follows)
Toasted* Sliced natural almonds ½ cup
  1. 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.
  2. 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.
  3. 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.
  4. 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.