Blueberry Almond Crepes Recipes

BLUEBERRY ALMOND CREPES

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.

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY-ALMOND CREPES

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.

BLUEBERRY ALMOND CREPES

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.

BLUEBERRY ALMOND PANCAKES

Steps:

• Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
• Whisk flour, sugar, baking powder, and salt together in a bowl.
• Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
• Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.