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:

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

• mix all of the ingredients together until combined and smooth.
• 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:

• Combine all ingredients in a sauce pan.
• Cook over medium high heat until the sauce reaches a syrupy consistency.
• 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:

• Spread a generous portion of cream cheese on a crepe.
• Fold or roll the crepe as you choose.
• Top with warm blueberry cassis sauce.
• Suggested garnish: a sprinkling of powdered sugar.