| Today is: |
|
Sweet cheese blintzes
Meat-free. Nut-free.4 eggs 125ml (4 fl oz, ½ US cup) milk 125ml (4 fl oz, ½ US cup) water 150g (5 oz, 1 US cup) flour 55g (2 oz, ¼ US cup) sugar few drops vanilla essence pinch of salt 1 tblsp oil 450g (1 lb) cottage cheese 2 egg yolks 2 tblsp flour 2 tblsp sugar 1 drop vanilla essence 55g (2 oz, ¼ US cup) raisins (optional)
Put the cottage cheese in a strainer and stand in a container to drain.
Make the batter by combining eggs, milk and water in a large bowl and blending well. Gradually fold in the flour, then the sugar, vanilla essence, salt and oil. Beat well until there are no lumps.
Put the cottage cheese, egg yolks, flour, sugar and vanilla essence in a bowl and beat well. Stir in the raisins.
Brush a thin coating of oil onto an 18cm (7″) frying pan. Heat until oil is hot but not smoking.
Pour about 75ml (3 fl oz, 1/3 US cup) of batter into the pan. Tilt pan to swirl the batter so it covers the entire surface.
Cook on one side until small air bubbles form and the top is set (the underside should be golden brown). Carefully loosen edges of crepe and transfer to a plate.
Repeat until you have used up all the batter is used, brushing the pan with oil as needed.
Take each crepe in turn and place cooked side uppermost. Put about 3 tablespoonfuls of filling on one edge, roll once to cover filling. Fold the sides in and continue rolling until completely enclosed (like a Chinese spring roll).
Heat 2 tablespoons of oil in the pan and put the crepes in seam side down. Fry for 1 minutes, then turn over and fry the other side for another minute.
Serve with a topping of apple sauce, cinnamon and sugar, or sour cream.
Events Calendar
Universal Calendar
sitemap
links
Add URL
DISCLOSURE:
We support this site using affiliate marketing as a way to earn revenue. All the ads, and many of the links mentioning other products, services, or websites are special links that earn us a commission when you use or pay for their product/service.
Please do not use our site if this concerns you.
