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.