BLUEBERRY ALMOND CREPES
Blueberries are in season and I have found this great recipe on the blueberry.org site. Alittle time consuming but makes for a great special breakfast.
Provided by clw721
Categories Breakfast
Time 35m
Yield 18 crepes
Number Of Ingredients 14
Steps:
- Filling.
- 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.
- Sauce.
- To prepare blueberry sauce: In a saucepan combine 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.
- Crepes.
- TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup flour and 1 cup 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.
- Assemble.
- 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.
- Serve.
- 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.
Nutrition Facts : Calories 165.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 73.9, Sodium 146.8, Carbohydrate 22.5, Fiber 1.5, Sugar 12.8, Protein 7.4
BLUEBERRY ALMOND CREPES
I finally made this recipe for myself after having it posted for a year. It was easy, wonderful, and as Thorsten said- "elegant". I am glad I posted it!
Provided by Chef Mommie
Categories Breakfast
Time 40m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- First 5 ingredients are for crepes. To prepare Crepes:.
- Together mix all crepe ingerdients until smooth.
- Spray crepe pan or whatever pan you are using, 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.
- To prepare filling:
- In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; mix until well combined.
- Add chopped almonds; mix until smooth; set aside.
- To prepare blueberry sauce:
- In a saucepan combine the remaining 1/2 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.
- 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.
FRESH BLUEBERRY CREPES
Make and share this Fresh Blueberry Crepes recipe from Food.com.
Provided by pegasus Yourchenko
Categories Breakfast
Time 21m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in a large bowl or measuring cup.
- Blend completely until smooth.
- Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
- Heat an 8-inch (20cm) non-stick skillet over medium high heat.
- melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
- Tilt pan back and forth to fully coat bottom.
- Alternatively spray the pan with cooking spray before heating.
- Pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
- Replace the skillet on the heat.
- Using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
- Cook another few seconds until golden brown.
- Slide onto a paper towel lined plate.
- Place another paper towel and repeat process until batter is used up.
- Make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
- Crepes can be filled with berries and cream then rolled or folded up into halves or quarters.
Nutrition Facts : Calories 81.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 46.6, Sodium 180.4, Carbohydrate 9.9, Fiber 0.7, Sugar 3.2, Protein 2.6
BLUEBERRY-ALMOND CREPES
Number Of Ingredients 19
Steps:
- Crepes: 1. Combine all ingredients in blender to form batter. Whirl until smooth. Let batter rest about 1 hour in refrigerator. 2. Spray crepe pan with non-stick cooking spray and heat over medium heat. 3. Add 3 to 4 Tablespoons batter to pan, tilting to make even layer. Cook on one side only. When the bottom begins to brown, turn onto a sheet of wax paper. Repeat with remaining batter. Put wax paper between each crepe and stack. Filling: 1. Combine cottage cheese, egg yolks, sugar, and orange peel in blender process until smooth. Add almonds and process until smooth. 2. Place 2 heaping Tablespoons of filling on crepe. Roll and place on a baking sheet. Place in 300-degree oven for 15 minutes until warm. 3. Serve with blueberry sauce. Top with a dollop of sour cream and toasted almonds.
Nutrition Facts : Nutritional Facts Serves
BLUEBERRY CREPES
We love these crepes! Blueberries are a great fresh filling, but so are meats and cheeses! This recipe is our take on a Pampered Chef® recipe that we make every other weekend!
Provided by LilMisMegs
Categories Breakfast and Brunch Crepes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
- Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
- At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
- Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 57.3 g, Cholesterol 122.8 mg, Fat 12.8 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 7 g, Sodium 73.4 mg, Sugar 42.3 g
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