Category: Miscellaneous

  Date Posted: 9/27/2009

  Author: Susan Spiller

  Hits: 327

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  Prep Time:

  Total Time:

  Serves:

Basic Crepe:
1/4 cup Flour (sifted, if at sea level)
pinch of Salt
1 Tbl. Butter, melted
3 Eggs, beaten
½ cup Milk

Blintzes:
1 cup Ricotta Cheese or
1 small pkg. (3 oz.) Cream Cheese blended with 2/3 cup Cottage Cheese
1/4 cup Sugar
1 tsp. Vanilla
½ tsp. Grated Lemon Peel
½ tsp. Salt
12 small Crepes
melted Butter
Powdered Sugar
fresh sliced Strawberries or Strawberry Preserves (or such like)

1. Place all ingredients in blender or mixer and beat all. Let batter stand 1 hour for more perfect crepes.

2. In a small or medium non-stick skillet, lightly spray with non-stick spray. Pour just enough batter to fully make a thin film coating the bottom of the skillet.

3. When most bubbles pop, carefully peel the crepe out of the pan, using rubber spatula.

4. Repeat until all crepes are done.


Blintzes:
1. Combine cheese, sugar, vanilla, lemon peel and salt.

2. Fill each crepe with about 1 tablespoon filling, roll and place in a lightly buttered shallow baking pan. Keep warm in moderate oven.

3. Before serving brush with melted butter and sprinkle with powdered sugar.

4. Serve with fresh berries or preserves. (Optional: Add dollop of whipped cream to each blintz)

» Donna’s Dill Pickles
» Jacobson Salsa
» Glazed Almonds
» Cheese Sauce
» Blintzes-Crepes
» Bacon and Date
» Freezer Jam
» Apple Butter
» Fried Zucchini
» Apple Butter
» Zucchini Relish
» Purple Cow
» White Sauce
» Olive Garden - Hot Artichoke & Spinach Dip
» Peanut Butter, M&M and Marshmallow Sandwich