Recipe of the Month

Almond Crepes with Blueberry Cassis Sauce

“Crepes Bluezette”

Almond Crepes

Ingredients:

½ cup whole milk
½ cup water
2 large eggs (add whole)
1 teaspoon Amaretto (or any almond liquor)
a pinch of salt
1 cup of flour
½ cup slivered almonds (best if toasted first)
2 tablespoons melted butter

Directions:

1. add the above ingredients to a blender in the order that they are listed.
2. blend until smooth
3. then let the batter sit for 1hour
4. butter an 8 inch crepe or fry pan & put on medium high heat
5. pour approximately ¼ cup of batter to the pan (note: crepes should be very thin)
6. cook for approximately 30 seconds on each side
7. stack the cooked crepes between waxed paper until ready to fill

Stuff with cream cheese/ricotta filling and serve with warm, blueberry cassis sauce.

Cream Cheese/Ricotta Filling

Ingredients:

8 ounces of cream cheese (room temperature)
16 ounces of whole milk ricotta
¼ cup honey

Directions:

1. mix all of the ingredients together until combined and smooth.
2. refrigerate until use.

Blueberry Cassis Sauce

Ingredients:

2 cups of light brown sugar
½ cup of Cassis (this is a berry liquor that you can find in any liquor store)
½ cup water
12 ounces of frozen blueberries

Directions:

1. Combine all ingredients in a sauce pan.
2. Cook over medium high heat until the sauce reaches a syrupy consistency.
3. Do Not use corn syrup or some other thickening agent to thicken the sauce.  The heat reduction works best & intensifies the flavor of the fruit.

 Assembling the Crepes:

1. Spread a generous portion of cream cheese on a crepe.
2. Fold or roll the crepe as you choose.
3. Top with warm blueberry cassis sauce.

Suggested garnish:  a sprinkling of powdered sugar.

Other Recipes:

Sweet Potato Pancakes | Almond Crepes with Blueberry Cassis Sauce