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 |
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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.
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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.
- 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.
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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.
