YIELD: 18 CREPES 16 oz. cottage cheese2 egg yolks3 Tbsps. plus 1/2 cup sugar1 Tbsp. grated orange peel½ cup chopped blanched almonds2 Tbsps. cornstarch⅔ cup orange juice4 cups fresh or frozen blueberries18 crepes (recipe follows)½ cup toasted sliced natural almondsIf desired, as needed, sour cream For the crepes:4 eggs1 cup flour1 cup milk1 Tbsp. light brown sugar¼ tsp. almond extract 1. For filling: In a blender container, place cottage cheese, egg yolks, 3 Tbsps. sugar and orange peel; ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.