Blintzes and crepes

When I was growing up, our family always ate unsweetened blintzes with sour cream, no sugar or strawberries. To this day, I only like them this way. My mom used to make these for my birthday since they were my favorite food. Since today is my birthday, I made these for lunch. I altered the ingredients to make the blintzes lower in fat. I combined nonfat ricotta cheese with the better-tasting, rich farmer’s cheese, which has 12% fat. I’ve also made this with full-fat ricotta cheese only.

But the low-fat sour cream didn’t taste right; a small spoonful of the real deal is much better. Or you can try nonfat plain Greek yogurt.

Serves 3 (makes 8 blintzes)

Crepe batter:

1 cup 1% milk

¼ cup water

3/4 cup whole wheat pastry flour

3/4 cup white unbleached flour

3 Tb melted butter

3 eggs

¼ tsp salt

2 tsp sugar for sweet crepes

Blintze Filling:

1 cup farmer’s cheese

3/4 cup ricotta cheese

1 egg

¼ tsp salt

¼ tsp sugar

Combine crêpe ingredients in a blender. Blend until smooth, scrape sides and blend again. Let sit ½ hour to let the gluten develop.

Whip filling ingredients together with electric mixer.

Rub a butter cube over a nonstick skillet. Pour crêpe batter into pan until it covers it, moving the pan around so that it is evenly covered.. Let sit a few seconds until the bottom begins to cook, then pour off excess into the blender container. This way the crêpe will be thin. Place a sheet of waxed paper or parchment paper on a dinner plate. After a minute or too, the bottom of the crêpe will become golden brown. Loosen the crêpe, using a spatula, then slide it on the waxed paper. Cover with another sheet of waxed paper, and repeat.

When all the crepes are cooked, you are ready to fill them. (You can fill as you go if you have a partner to make the crepes.)

???????????????????????????????Place the crêpe so the cooked side is up. Place a few tablespoons of filling in the middle of the crêpe. Fold one side (such as the side furthest from you), then fold two left and  right sides. Then fold the side nearest to you, opposite the first side.

Rub the butter over the pan again. Gently place the  blintzes on the skillet, fold side down, and cook both sides over medium low heat so the filling will cook and the crêpe will be a nice brown.  Eat with a teaspoonful of sour cream spread over them.

If you have leftover crepes, you can do as my daughter does, and flip them over to cook on both sides. When they cool, spread Nutella on them, slice some strawberries and a banana over that, then roll them up and have them for dessert.

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