Blueberry – Almond filled Crepes with Orange Sauce


For the filling:

  • 2 cups blueberries
  • 2 teaspoons castor sugar
  • ½ cup water
  • 4 tablespoon ground almond/almond meal/almond flour
  • 2 – 3 drops of almond essence

For the Orange Sauce:

  • ½ cup fresh orange juice
  • 1 teaspoon orange rind
  • 2 teaspoons butter
  • 2 teaspoons dark brown sugar

For the Crepes:

  • ¼ cup all purpose flour
  • ¼ cup whole wheat flour
  • ¾ cup 2% milk
  • 1 egg white lightly beaten
  • 2 teaspoons canola/vegetable oil
  • Pinch of salt
  • Toasted slivered almond for sprinkling


Make blue berry filling:

  • In a sauce pan add blue berries, sugar, water and boil for about 7 – 8 minutes on medium flame or until the sauce starts to thicken
  • Add ground almond, almond essence and cook for another 1 – 2 minutes
  • Set aside

Make Orange Sauce:

  • In a sauce pan melt the butter
  • Add sugar, ½ teaspoon orange rind, and orange juice
  • Heat gently until the sugar dissolves and mixture is bubbling
  • Reduce heat and heat until the sauce thickens slightly – about 4 – 5 minutes

Make the Crepes:

  • Lightly beat egg white and add milk, oil and beat well
  • Sift together flours and salt
  • Make a well in the flour and add wet ingredients and mix well
  • Heat a 6 inch frying pan
  • Add a little butter and heat until sizzling
  • Add a spoonful of the batter, tilting the pan back and forth to cover the base thinly
  • Cook crepes over medium heat on both sides until lightly browned on each side
  • Repeat this process until you have about 6 crepes

To serve:

  • Add a spoonful of blueberry mixture in the middle of each crepe and fold each in quarters
  • Pour a teaspoonful of orange sauce over the crepes
  • Sprinkle with orange rind and toasted slivered almonds

Yields: 6 small crepes (6 inches each crepes)

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