Sharon's Recipes

JUNE: Cheese Blintzes

These are great for brunch,  breakfast or Sunday dinner. Once they are made they can be frozen.  Do not defrost for frying.  They can also be baked to save on the calories of frying

Crepes:

1 c. flour
2/3 c. milk
2/3 c. water
1/2 tsp. salt
3 eggs
3 Tbs. vegetable oil

Place the flour in a bowl and pour in the water and milk. Whisk till smooth.  Add the rest of the ingredients beating until smooth. Let sit at room temp for 1 hour before using.

To make the crepes heat an 8 inch nonstick frying pan or a crepe pan till hot. Brush with a little oil and pour in about 3 T. batter.  Tilt the pan to cover evenly and make a thin crepe.

Cook for about 30 seconds, flip and repeat for 20 seconds. Transfer to a wire rack and cool. stack with waxed paper between.  The first one never works so don’t despair.  No need to oil the pan after the first crepe.

Cheese Filling:

2 cups Farmers Cheese or drained cottage cheese
1 egg
1/2 tsp salt
2- 4 T. sugar,  to taste
1 T. butter melted
1 tsp lemon juice
1/2 tsp vanilla
pinch of cinnamon

Mash the cheese.  Add the rest of the ingredients

Place crepe on a flat surface.  Fill with 1 T. filling.  Fold over until sealed.  Fry in butter until golden.

Serve with cinnamon sugar, sour cream, blueberry sauce or your favorite JAM.

Blueberry Sauce:

Heat fresh or frozen blueberries in a sauce pan with sugar to taste.

 

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