Directions

• Filling:In a blender container, place cottage cheese, egg yolks, 3 Tbs sugar and orange peel; whirl until well combined. Add chopped almonds; whirl until smooth; set aside.
• Blueberry Sauce: In a saucepan, combine the remaining 1/2 cup sugar and the cornstarch. Stir in orange juice and blueberries. Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
• Crepes:In a blender container, place 4 eggs, 1 cup each flour and milk, 1 Tbs light brown sugar and 1/4 tsp almond extract. Whirl until smooth. Spray crepe pan with non-stick cooking spray; heat over medium heat until hot. Add about 3 Tbs batter to pan, tilting to make an even layer. Cook on one side until crepe begins to brown, about 1 minute. Place on a sheet of waxed paper, browned side up. Repeat with remaining batter; layering the crepes with waxed paper.
• To assemble, place 2 rounded Tbs of filling on each crepe. Roll and place on a lightly greased baking sheet. Cover and refrigerate until ready to serve.
• To serve, preheat oven to 300°F. Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.