Cheese Blintzes
Basic Crepe Batter
1 ¼ cups (340 mL) all-purpose flour
pinch salt
pinch nutmeg
3 eggs, beaten
1½ cups (375 mL) milk
2 tbsp (30 mL) butter
Place all ingredients in a blender or mixer and beat well. Let batter stand for 1 hour for more perfect crepes. Fry crepes using vegetable oil and a small pan. Lightly fry both sides of crepes. Separate crepes using parchment, waxed paper or plastic wrap until ready to use. Refrigerate for up to a week or freeze. Makes 2 dozen crepes.
Tip: For a dessert crepe, add 2 tsp sugar and substitute 1/4 cups milk for 1/4 cup brandy.
Tip: Chicken or beef stock can be substituted for all or part of the milk. The addition of onion, garlic or celery salt can also create a tasty crepe.
Cheese Blintzes
½ lb (250 mL) dry curd cottage cheese
1/3 cup (75 mL) sour cream
3 tbsp (45 mL) sugar
1 tbsp (15 mL) flour
½ tsp (2 mL) vanilla
½ tbsp lemon juice
1 tbsp (15 mL) grated orange rind
½ tbsp (7 mL) orange juice concentrate
¼ cup (55 mL) reconstituted raisins
2 dozen crepe shells
¼ cup (55 mL) butter
Puree cheese and sour cream together. Add sugar, flour, vanilla, lemon juice, grated orange rind, orange juice concentrate and blend well. Add more flour if mixture is too runny. Stir in raisins by hand.
Place two tbsp of cheese filling on a crepe (toward one end, not the centre). Fold in back edge, then sides and roll, with final edge on the bottom. Melt butter and sauté until golden brown. Serve with sour cream and fruit sauces.
For every dozen blintzes: 1 cup sour cream, 1 cup fruit sauce
by Gail Hall
Technorati Tags: Baking, Recipes, Blintzes
[composed and posted with BlogJet]