Yield: 18 crêpes
- Ricotta cheese: 1 lb.
- Egg yolks: 2
- Sugar: 3 tablespoons plus ¼ cup
- Cranberries, dried or fresh: ½ cup chopped
- Pine nuts: ½ cup
- Cornstarch: 2 tablespoons
- Orange juice: 2⁄3 cup
- Fresh or frozen blueberries: 4 cups
- Toasted pine nuts or slivered almonds: ½ cup
Blend ricotta cheese, egg yolks, and three tablespoons of 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 two 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 four eggs, one cup each milk and flour and two teaspoons sugar. Heat crêpe pan and add about three tablespoons batter to pan, tilting to make an even layer. Cook on one side until browned, about one minute. Place on a sheet of parchment paper, browned side up.
Repeat with remaining batter, layering the crêpes on parchment paper