CREPES ~ BLINTZES
BASIC CREPE BATTER
Makes 10 8-inch crepes — two cups batter
1 cup milk
1/4 cup cold water
2 eggs
1 cup flour
Pinch salt
3 T melted unsalted butter, plus more for sauteing crepes
Combine milk, water, eggs, flour and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down sides of blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If crepes are made immediately, they have a tendency to be rubbery; where letting the batter rest, gives you a better texture and a softer product. Put an 8-in crepe pan or non-stick skillet over medium heat, brush with a little melted butter for added insurance. Pour 1/4 cup of the batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe, then flip it over. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out.
APPLE, BRIE AND PROSCIUTTO CREPES
This is a open-faced pizza. Makes 10 8-inch crepes
1 recipe Basic Crepe Batter
1 1/2 cups apple
1/2 pound prosciutto, thinly sliced
2 Granny Smith apples, peeled, cored and thinly sliced
olive oil
10 oz brie cheese, sliced
1 bunch watercress, trimmed
1/2 bunch fresh chives, cut in 1-inch pieces
pepper
Make the crepe batter as indicated in the basic batter recipe (see above). Preheat the oven to 400º. Lay the crepes on a flat surface. Smear crepes with apple butter, about 2 T per pancake. Lay 3 slices of prosciutto in a single layer across the crepes, then some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress, some chopped chives and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.
BLUEBERRY BLINTZ
makes 10 8 in cepes
1 recipe Basic Crepe Batter
1 tablespoon sugar
Melted unsalted butter, for sauteing blintzes
Powdered sugar, for dusting
CHEESE FILLING
1 1/2 cups cottage cheese
1/2 cup cream cheese
3 tablespoons powdered sugar
Zest of 1 lemon, finely grated
1 egg
BLUEBERRY SAUCE
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon corn starch
Juice of 1 lemon
Make the crepe batter as indicated in the basic batter recipe (see above) except add 1 tablespoon of sugar to the blender after you add the flour and salt. Blend and proceed in making the crepes as specified in the original recipe.
In food processor, combine the cottage cheese, cream cheese, powdered sugar, lemon zest and egg. Put mixture in refrigerator while preparing blueberry sauce. This will firm up the filling a bit so it doesn't squirt out of the blintz. Combine butter, blueberries, sugar, cornstarch and lemon juice in a small pot over medium-high heat. Bring to a slow boil and stir gently until berries breakdown and release their natural juice. The consistency should remain a bit chunky. When it cools down slightly, it will thicken up. Preheat the oven to 400º Forming the blintz is kind of like making a burrito. Spoon a 1/4 cup of the cheese filling along lower third of crepe. Fold bottom edge away from you just covering the filling, then fold the 2 sides into center. Roll crepe away from you a couple of times to make a package, ending with seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry blitzes for 2 minutes per side until crisp and golden. Transfer the pan to oven and bake for 10 minutes so the egg in the filling cooks slightly and cheese sets. Using a spatula, transfer blintzes to a serving plate. Spoon blueberry sauce on top, garnish with dusting of powdered sugar and serve right away
SWEET CHEESE FILLING
Filling:
11 ounces cream cheese, NOT light
1/2 cup large-curd cottage cheese
1/4 to 1/3 cup sugar
1/2 teaspoon vanilla
To make the filling: Beat cream cheese (or use processor) until smooth. Add remaining ingredients and beat until well mixed. (A mixer or blender will take out the lumps in the cottage cheese; the mixture must be blended in several batches.) Spoon a scant 2 tablespoons of filling onto the pale side of the crepe, in the center. Fold the left and right side in about an inch, then bring the bottom flap up to cover the filling, and bring the top flap over to make a nice little package, like an envelope. If you like, fry the closed crepes in a shallow film of melted butter to brown them on both sides. Frying them warms the cheese and makes the crepes even more luscious. Melt a tablespoon or so of butter in a large skillet over medium heat. Place the filled crepes in the skillet, folded side down. Fry the packages in butter until golden on both sides, about 5 minutes total. Makes 1 dozen. Serve with hot applesauce, sour cream, fresh strawberry or blueberry sauce, fruit jams or preserves; sprinkle with powdered sugar or drizzle with chocolate sauce.
HIGH PROTEIN BREAKFAST FILLING
For each crepe you need:
1 egg
2 tablespoons mild white cheese, grated
2 tablespoons thinly sliced green onions, with tops
2-3 T of sautéed mushroom or spinach. While your crepe is cooking, put a little oil or butter on the grill and begin to fry an egg next to it. Shape with a spatula by rolling it back and forth while it cooks, so it has a rectangular shape with the yolk in the middle, but surrounded by cooked white. don't let it cook on one side and then flip it, instead you nudge two edges over the yolk and then sort of roll it. When the egg is just done and the crepe is also just finishing, put the egg onto the crepe, sprinkle on the green onions and cheese, fold the crepe closed and finally flip the whole thing over for just a moment to melt the cheese. Serve with a sprinkle of green onions and maybe a dollop of sour cream
FILLINGS
1. Spinach, onions and cheese. Fry chopped onions or garlic or ginger until soft, add chopped spinach and fry until wilted. If desired, mix with shredded cheese (e.g., feta, swiss) (not if using ginger!). Strong cheese.
2. Potatoes and onions. Mashed potatoes with fried onions. Blackened onions.
3. Grilled vegetables.
BLINTZES
Cottage cheese sweetened with a small amount of sugar and cinnamon, cloves or cardamon.
SAVORY CREPES
1 pound ground pork sausage
1 small onion, diced
1 red bell peppers, seeded and diced
2 cups fresh mushrooms, sliced
1/4 cup cilantro, finely chopped
5 eggs
6 egg whites
1/4 cup milk
1 cup shredded Cheddar cheese
salt and pepper to taste
6 egg yolks
3/4 cup butter
2 lemons,
juiced
1 cup flour
1 egg
2 cups milk
1 16 oz jar salsa
In a large skillet, cook sausage over medium heat. When sausage is half cooked, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil. Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm. In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted. In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side. Makes 7 servings
CREPES with SPINACH, BACON & MUSHROOM FILLING
6 slices bacon
1 tablespoon unsalted
butter
1/2 pound fresh mushrooms,
sliced
3 tablespoons unsalted
butter
1/4 cup flour
1 cup milk
1 10 oz package frozen chopped spinach, thawed and drained
1 T chopped fresh parsley
2 T grated Parmesan cheese
salt and pepper to taste
2/3 cup chicken
broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce
BERRY-TOPPED BLINTZ BAKE
BLINTZ:
4 ounces cream cheese, softened
8 ounces small curd cottage cheese
3 eggs, plus one egg yolk
1/4 cup plus 1 Tbs. sugar
1/2 cup plus 1 Tbs. flour
3/4 teaspoon vanilla
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted
1 teaspoon lemon peel, grated
1 tsp baking powder
TOPPING:
1 cup fresh or frozen mixed berries, thawed
3/4 cup blackberry of blueberry syrup
Preheat oven to 350 degrees. Butter an 8-inch square dish with
2-inch high sides (2 quart pan).
BLINTZ:
Place cream cheese, cottage cheese, the egg yolk, 1
Tbs. of sugar, 1 Tbs. of flour and vanilla in a blender
container. Blend on low speed until smooth, stopping and
scraping down side of container once. Transer cheese mixture to
bowl; set aside. Do NOT wash blender.
Place the 3 eggs, sour cream, milk, butter and lemon peel in
blender container. Blend on medium speed until smooth. Add
combined 1/2 cup flour, 1/4 cup sugar and the 1 tsp. baking
powder. Blend on high speed until smooth.
Pour half of the batter into the baking dish. Drop small
spoonfuls of cheese mixture in evenly spaced rows on top of
batter. Pour remaining batter on top. Bake until puffy and edges
begin to turn golden, about 45 minutes.
TOPPING:
Combine berries and syrup in a small saucepan. Heat
over low heat until warm, stirring occasionally. Cool blintz on
wire rack for 5 minutes. To serve, cut into squares; top with
berries. Makes 6-8 servings.
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