Blueberry Cranberry Christmas Crepes
Frozen blueberries make these seasonal treats the bakers' choice for ease, availability, and customer appeal for delicious holiday goodies.
- Ricotta cheese, 1 lb.
- Egg yolks: 2
- Sugar: 3 tablespoons plus 1/4 cup
- Cranberries, dried or fresh: 1/2 cup chopped
- Pine nuts: ½ cup
- Cornstarch: 2 tablespoons
- Orange juice: 2 /3 cup
- Fresh or frozen blueberries: 4 cups
- Crepes: 18 (recipe follows)
- Toasted pine nuts or slivered almonds: ½ cup
Blend ricotta cheese, egg yolks, 3 tablespoons sugar in food processor or blender until well combined. Fold in pine nuts and cranberries; mix well.
For Blueberry Sauce
In a saucepan, mix together 1/4 cup sugar and cornstarch. Stir in orange juice and blueberries and bring to a boil, stirring constantly until thickened and clear.
Preheat oven to 300 degrees.
Place 2 rounded tablespoons of filling on each crepe; roll and bake on a lightly greased baking sheet until hot, about 15 minutes.
Top with blueberry sauce, sprinkle with toasted pine nuts or slivered almonds.
In processor or blender, blend 4 eggs, 1 cup each milk and flour and, 2 teaspoons sugar.
Heat crepe pan and add about 3 tablespoons batter to pan, tilting to make an even layer.
Cook on one side until browned, about 1 minute
Place on a sheet of parchment paper, browned side up
Repeat with remaining batter, layering the crepes on parchment paper
YIELD: 18 crepes
Credit: U. S. Highbush Blueberry Council, c/o Thomas J. Payne Market Development, www.blueberrytech.org. Follow us on twitter @happyblueberry