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Blueberry Almond Crepes

Blueberry Almond Crepes

18 crepes



  • 1 container (16 ounces) cottage cheese
  • 2 egg yolks
  • 3 tablespoons plus 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 1/2 cup chopped blanched almonds
  • 2 tablespoons cornstarch
  • 2/3 cup orange juice
  • 4 cups fresh or frozen blueberries
  • 18 crepes (recipe follows)
  • 1/2 cup toasted sliced natural almonds



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.

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.