Rosewood Country Inn

Bradford, New Hampshire

Specialty Recipe

Blueberry-Almond Crepes

Ingredients - Crepes:

4 eggs

1 cup milk

1 cup flour

1 Tablespoon brown sugar

1/4 teaspoons almond extract

Ingredients - Filling:

One 16-ounce container cottage cheese

2 egg yolks

3 Tablespoons sugar

1 Tablespoon orange peel

1/2 cup chopped almonds

Ingredients - Blueberry Sauce:

1/4 cup sugar

1 Tablespoon cornstarch

1/3 cup orange juice

2 cups blueberries

sour cream

1/2 cup toasted sliced almonds

Crepes: Combine all ingredients in blender to form batter. Whirl until smooth. Let batter rest about 1 hour in refrigerator. Spray crepe pan with non-stick cooking spray and heat over medium heat. 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: Combine cottage cheese, egg yolks, sugar, and orange peel in blender; process until smooth. Add almonds and process until smooth. 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. Serve with blueberry sauce. Top with a dollop of sour cream and toasted almonds.

Makes: 18 crepes, or 6 servings

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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