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[]
- Beat flours, sugar, milk, egg substitute and safflower oil together at medium speed until smooth.
- Cover and chill for 1 hour.
- 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.
- Cook 30 seconds or until crepe can be shaken loose.
- Turn and cook about 30 seconds then place crepe on dish towel to cool.
- Repeat with remaining batter.
- Process cottage cheese, vanilla and sugar in a food processor or blender until smooth stopping to scrape down sides then fold in almonds.
- 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[]
- 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.