A delightful twist on classic crepes, filled with a creamy almond and berry filling, topped with a luscious berry sauce.
Combine the eggs, flour, milk, sugar, and salt in a mixing bowl and whisk until smooth.
Let the batter rest for 10 minutes to allow the flour to hydrate.
Heat a crepe pan over medium heat and lightly grease it.
Use a non-stick pan to ensure easy flipping.
Pour a small amount of batter into the pan, tilting to spread evenly. Cook until the edges lift slightly, then flip and cook the other side.
Keep the cooked crepes warm by covering them with a clean towel.
Blend the cottage cheese, sugar, orange zest, and almonds until smooth.
Ensure the filling is smooth for easy spreading.
In a saucepan, combine the blueberries, sugar, cornstarch, and orange juice. Cook over medium heat until thickened.
Stir constantly to prevent lumps.
Spread the filling on each crepe, roll them up, and place on a baking sheet.
Arrange the crepes seam-side down to keep them intact.
Bake the filled crepes in a preheated oven at 300°F for 15 minutes.
Cover the crepes with foil to prevent drying out.
Serve the crepes topped with blueberry sauce and optional garnishes like whipped cream or toasted almonds.
Serve immediately for the best taste and texture.
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