Ingredients

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

Method

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)