Elegant Nut Cream Crêpes with Blueberry Amaretto Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ cup all purpose flour
 * ½ cup whole wheat flour
 * 2 tablespoons sugar
 * 1 cup skim milk
 * ½ cup egg substitute
 * 1 tablespoon safflower oil
 * 1½ cups cottage cheese
 * 1 teaspoon vanilla extract
 * ¼ cup sugar
 * ⅓ cup coarsely chopped almonds

Blueberry Amaretto sauce

 * ⅓ cup water
 * 1 tablespoon almond liqueur
 * 2 teaspoons cornstarch
 * 1 cup fresh or frozen blueberries
 * 2 teaspoons lemon juice

Directions

 * 1) Beat flours, sugar, milk, egg substitute and safflower oil together at medium speed until smooth.
 * 2) Cover and chill for 1 hour.
 * 3) Coat bottom of crepe pan or nonstick heavy skillet with cooking spray then place over medium heat until hot then pour 2 tablespoons batter into pan and quickly tilt pan in all directions so batter covers bottom of pan.
 * 4) Cook 30 seconds or until crepe can be shaken loose.
 * 5) Turn and cook about 30 seconds then place crepe on dish towel to cool.
 * 6) Repeat with remaining batter.
 * 7) Process cottage cheese, vanilla and sugar in a food processor or blender until smooth stopping to scrape down sides then fold in almonds.
 * 8) Spoon 1½ tablespoons cottage cheese mixture down unbrowned side of each crepe then roll up crepe jellyroll fashion and place 2 crepes seam side down on each individual plate then drizzle with sauce.

Blueberry Amaretto sauce

 * 1) For sauce whisk together first 3 ingredients in a small non-aluminum saucepan until smooth then add blueberries and cook over medium heat stirring constantly until thickened then remove from heat, stir in lemon juice and cool.