Recipe-Cheese Blintzes

January 20th, 2011

For the filling, mix together:

1 carton Ricotta cheese

1 carton Cottage cheese

1 package Cream cheese, softened

1/4 cup honey

1 tsp Vanilla Extract

Dash of Cloves and fresh ground Nutmeg

Keep chilled in refrigerator.

For the Crepes, mix together:

2 C. Flour

2 -1/2 rounded tsp Baking Powder

1 tsp Salt

In a separate bowl, beat 4 Eggs thoroughly.

Add:

1 -1/2 C Milk

1 T Vanilla Extract

1/4 C Honey

Dash Cloves and dash fresh grated Nutmeg.

Make a well in the center of the flour mixture. Slowly pour liquids in well, using a whisk to stir the flour into the center til mixed together. Don’t over mix! Taste for sweetness and add more honey or spice as needed. Allow the batter to stand for 1 to 1 -1/2 hours to thicken.

Make crepes by melting a little butter in crepe pan and pouring the batter in slowly. They should be thin and round – this just takes practice! Fill with filling, heat and serve with Sour cream and Strawberry jelly-apricot, boysenberry are okay but Strawberry is the best!

This makes enough to serve some¬† on Christmas and freeze some for New Year’s Day. Blintzes can be reheated in the oven or pan fried in a little butter.¬† Happy Holidays!!!

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