April 9, 2004, Newsletter Issue #172: Breakfast & Brunch
Tip of the Week
Cheese Blintzes
For Crepes...
2 eggs
2 Tbsp vegetable oil
1 cup milk
3/4 cup sifted flour
1/2 tsp salt
For Filling...
1/4 pound cream cheese
2 egg yolks
1/4 pound cottage cheese
2 Tbsp sugar
1 tsp vanilla
Beat together eggs, oil, and milk. Add flour and salt, beating until smooth. Chill for 30 minutes. Grease 8-inch hot skillet with light coating of butter or cooking spray. Pour 3 to 4 Tbsp batter into the skillet, turning pan to coat the bottom. Fry crepe until lightly browned on one side. Repeat with remaining batter.
Beat filling ingredients together. Fill each crepe (browned side) with 2 heaping Tbsp of the filling and roll up like an egg roll by folding in the sides of crepe over filling.
Melt 2 Tbsp butter over medium heat in a large skillet. Fry crepes until golden brown on all sides. Serve with fruit preserves or blueberry pie filling. Makes 10-12 blintzes.
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