Cheese Blintz

Happy Summer! I have been so bad about updating and will try to keep posting new things as often as I possibly can. I haven't posted this yet, but guess what? I'M GOING TO CULINARY SCHOOL! I was accepted to The Culinary Institute of America and will start classes October 20th! I should have some awesome things to post once I start. I can't WAIT!



The girls and I were in Seattle visiting my family most of July. We just got back a few days ago and are slowly trying to re-adjust to East Coast time. Not easy my friends.. not easy. Thankfully, we have no commitments so we can sleep late. While I was there, I made crazy amounts of food for my family. I think they're going to miss my cooking more than me! (Okay, maybe not.)



A few days before we flew back East, my oldest sister, with whom I was staying, made cheese blintzes. They were *SO* good with some fresh berries and a yummy cream cheese/cottage cheese filling. She found the recipe here, but I will post it on my blog for convenience sake. I'm definitely going to make these... probably for my husband's birthday next week! He'll love that.



Keep your eyes peeled for some new things coming your way! Hope you all have a wonderful summer.



Suzanne

Cheese Blintzes

Crepe Batter

1 cup flour

2 Tbsp sugar

1/4 tsp salt

1 large egg

1 cup milk

2 Tbsp butter, melted

1/4 tsp vanilla



Cheese filling

2 cups cottage cheese

3 oz cream cheese

2 Tbsp sugar

1 egg

1/2 tsp vanilla

• Sift the flour, sugar, and salt into a bowl. Set aside. In another bowl, mix together the wet ingredients. Mix together until everything is smooth and there are no lumps. Let the batter rest in the fridge for 30 minutes. It can be held in the fridge for up to 12 hours.




• Heat a crepe pan or small skillet over medium heat. You don't want the heat too hot. Brush the pan with melted butter (or use Pam spray). pour a cup of batter into the crepe pan and swirl around to coat the bottom of the pan. Cook the first side until it's set (about 2 minutes, then using a rubber spatula, loosen the edges and flip it over. Cook the other side for another minute. Remove from pan and repeat until all the batter has been cooked up.




• Spoon some filling down the center of the crepe, roll up, and top with fresh whipped cream and fruit. You can use whatever fruit you like. We had blueberries and strawberries on hand but you can use cherries, peaches, or apples. Yummy!

Thanks Ronda for such a great time and for letting the girls and I stay at your place. Love you!

.swedish pancakes.

This is the 2nd recipe I've added tonight and I just want to make sure you check out the contest I'm having. The entry is a couple posts below. Winner gets a dozen of my almondine sugar cookies. YAY!

This morning Marcia and I wanted something more than cereal for breakfast so I made Swedish Pancakes. This is something we used to make as a family growing up but we didn't have them often because we weren't patient enough to wait for the crepes (which these essentially are) to cook for us! Growing up in a family of EIGHT, it was definitely a chore for mom to make these.

I, of course, have learned the secret to these. Make them. Freeze them. Throw them in the oven wrapped in foil and heat them up. Or, make them and put them in a dish with a lid and hold in the oven to keep warm while you whip up the whole batch.

This recipe makes 10 pancakes. You'll want to double or even triple this recipe. Trust me. Make lots.

In a bowl, whisk together:

3 eggs
1 1/4 c. milk
1 Tbsp sugar
3/4 c. flour and

1/2 tsp salt

You'll have lumps so run it through a strainer if you have one.

Use a ladle to spoon some batter into a vegetable sprayed crepe pan. The pan I'm using is not a crepe pan but it works. I really really want one! My birthday is coming up in May... *hint hint* LOL

When you ladle the batter in (about 1/4 cup), you want to kind of swirl the pan around to spread it out. Cook on one side and then use a rubber spatula to flip it and cook the other side for a minute.

This morning I sliced up some fresh strawberries to go with our pancakes and whipped up some fresh cream.

Normally we just butter and use maple syrup. So go with whatever your little heart desires.

Serve with bacon or sausage.

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_29cvvkbvf8