Elegant Nut Cream Crêpes with Blueberry Amaretto Sauce

Combine all purpose flour, whole wheat flour, and 2 tablespoons sugar in a medium bowl, whisking together to blend.

Pour skim milk and egg substitute into the flour mixture, whisking until smooth and lump-free. Stir in safflower oil until fully incorporated.

Let the crêpe batter rest for 5 minutes at room temperature to allow the flours to fully hydrate.

Heat an 8-inch nonstick skillet or crêpe pan over medium-high heat until a drop of water sizzles on contact.

Pour approximately 3 tablespoons of batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter into a thin, even circle. Cook until the bottom is set and lightly golden, about 1–2 minutes.

Flip the crêpe gently using a spatula or by hand, cooking the other side for about 30 seconds until set. Transfer to a plate and repeat with remaining batter until all crêpes are cooked.

Mix cottage cheese, vanilla extract, ¼ cup sugar, and coarsely chopped almonds in a bowl until evenly combined and the filling is creamy.

Spread approximately 3 tablespoons of the nut cream filling onto the lower half of each warm crêpe, then fold in half or roll to enclose the filling.

Arrange the filled crêpes seam-side down on individual serving plates, allowing 2 crêpes per person for 4 servings.

Spoon the Blueberry Amaretto Sauce over or around each crêpe and serve immediately while the crêpes are still warm.