Elegant Nut Cream Crêpes with Blueberry Amaretto Sauce

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997. From "Catsrecipes Y-Group"[1]


Blueberry Amaretto sauce


  1. Beat flours, sugar, milk, egg substitute and safflower oil together at medium speed until smooth.
  2. Cover and chill for 1 hour.
  3. Coat bottom of crepe pan or nonstick heavy skillet with cooking spray then place over medium heat until hot then pour 2 tablespoons batter into pan and quickly tilt pan in all directions so batter covers bottom of pan.
  4. Cook 30 seconds or until crepe can be shaken loose.
  5. Turn and cook about 30 seconds then place crepe on dish towel to cool.
  6. Repeat with remaining batter.
  7. Process cottage cheese, vanilla and sugar in a food processor or blender until smooth stopping to scrape down sides then fold in almonds.
  8. Spoon 1½ tablespoons cottage cheese mixture down unbrowned side of each crepe then roll up crepe jellyroll fashion and place 2 crepes seam side down on each individual plate then drizzle with sauce.

Blueberry Amaretto sauce

  1. For sauce whisk together first 3 ingredients in a small non-aluminum saucepan until smooth then add blueberries and cook over medium heat stirring constantly until thickened then remove from heat, stir in lemon juice and cool.