Almond Crepes with Blueberry Cassis Sauce

“Crepes Bluezette”

Almond Crepes

Ingredients:

½ cup whole milk
½ cup water
2 large eggs (add whole)
1 teaspoon Amaretto (or any almond liquor)
a pinch of salt
1 cup of flour
½ cup slivered almonds (best if toasted first)
2 tablespoons melted butter

Directions:

add the above ingredients to a blender in the order that they are listed.
blend until smooth
then let the batter sit for 1hour
butter an 8 inch crepe or fry pan & put on medium high heat
pour approximately ¼ cup of batter to the pan (note: crepes should be very thin)
cook for approximately 30 seconds on each side
stack the cooked crepes between waxed paper until ready to fill
Stuff with cream cheese/ricotta filling and serve with warm, blueberry cassis sauce.

Cream Cheese/Ricotta Filling

Ingredients:

8 ounces of cream cheese (room temperature)
16 ounces of whole milk ricotta
¼ cup honey

Directions:

mix all of the ingredients together until combined and smooth.
refrigerate until use.

Blueberry Cassis Sauce

Ingredients:

2 cups of light brown sugar
½ cup of Cassis (this is a berry liquor that you can find in any liquor store)
½ cup water
12 ounces of frozen blueberries

Directions:

Combine all ingredients in a sauce pan.
Cook over medium high heat until the sauce reaches a syrupy consistency.
Do Not use corn syrup or some other thickening agent to thicken the sauce.  The heat reduction works best & intensifies the flavor of the fruit.

Assembling the Crepes:

Spread a generous portion of cream cheese on a crepe.
Fold or roll the crepe as you choose.
Top with warm blueberry cassis sauce.
Suggested garnish:  a sprinkling of powdered sugar.