Elegant Nut Cream Crêpes with Blueberry Amaretto Sauce
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
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.