Friday, July 31, 2009

Raspberry Cheese Blintzes



Crepes:


1 1/2 c. flour

2 c. milk

2 T. butter, melted

3 T. granulated sugar

2 eggs

1/2 t. vanilla

1/2 t. baking powder

1/2 t. salt


butter (for pan)


Filling:

1 c. cottage cheese

1 c. soft farmer cheese or softened cream cheese

1/4 c. powdered sugar

1/4 t. vanilla


Topping:

Whipped Cream

Raspberry Jam

Raspberries

Powdered Sugar


Blend all the crepe ingredients (except the butter for the pan) in a large bowl or mixer. Blend just until smooth. The batter will be very thin.

Combine the filling ingredients in a med. bowl and mix by hand.

Preheat a frying pan over med. heat. When the pan is hot, add about 1/2 t. butter.

When the butter has melted, pour 1/3 c. batter into the pan. Swirl the batter so that it covers the entire bottom of the pan. Cook until golden brown on one side. Flip the crepe and lightly brown on the other side. Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.

Heat the cheese filling in the microwave for 1 to 2 minutes or until it's hot.

Spread 2-3 T. of cheese filling on each crepe. Then spread desired amount of raspberry jam on top. Roll up like a burrito (So all the good stuff won't fall out). Sprinkle powdered sugar on top. Add whip cream, fresh raspberries and drizzle raspberry jam on top. Enjoy!


Addi wanted to cook breakfast this morning. We found this recipe in one our cookbooks, and added our own little twist. My kids expected them to be sweet, like a dessert, but it's not. It was still good though.





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