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)
