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Cheese Blintzes
Source of Recipe
Jo Gainey
Recipe Introduction
Makes 16
List of Ingredients
3 eggs
1 ¼ teaspoons salt
1 tablespoon butter
1 ¼ cups milk
1 cup whole wheat flour
1 tablespoon wheat gluten
½ container (use 8 oz.) curd cheese--such as pot cheese, feta cheese,
ricotta cheese or dry cottage cheese
1 block (8 oz.) cream cheese
10 packets Splenda
¼ teaspoon cinnamon (optional)
2 Tablespoons finely chopped walnuts or pecans or almonds (optional)
1 tablespoon finely cut 70% chocolate or baker's chocolate curls. (optional)
cooking oil for frying (I like olive oil, but just use something good)
dairy sour cream (clotted cream)
fruit (unsweetened applesauce, strawberries, etc.)
light gave nectarRecipe
Cut chilled cream cheese into smaller pieces and warm in microwave until it
is soft, combine it with the Splenda, curd cheese, and cinnamon and set
aside. Add ¼ teaspoon of salt if the curd cheese you use is an unsalted one.
Mix eggs, salt, butter, milk, wheat gluten, and flour to form a batter. It
should be thin.
Cook batter into crepes by pouring 2 ½ tablespoons (approximately) into a
hot, lightly oiled, 6 inch skillet, tilting pan to spread batter as far as
it will go. Cook over low heat until set, turn once and remove immediately
to a plate. Separate crepes as they are put onto plate with wax paper or
with brown paper.
When crepes are all finished, place about three tablespoons of filling mix
into center of each one, fold sides over towards center and roll up, burrito
style. (One filling that is nice is 3 oz cream ceese, 4 Packets Splenda and
1/2 teaspoon real vanilla mixed together with one egg and cooked until set.
Makes a cheesecake-like filling)
Shallow fry in hot cooking oil until golden brown.
Serve topped with fruit, sour cream, and/or light agave nectar.
As you can see this recipe can be a simple plain blintz that you serve for
breakfast or it can become a fancy dessert blintz. For breakfast, 4
blintzes are the average serving, as a dessert one or two are about right.
You can make an orange or lemon marmalade by using:
the zest from one lemon or one orange, plus
the thinly sliced peeling from one fruit of lemon or orange, and
the juice from one fruit (use the pulp if desired, but not the interior
fruit membranes (strain out the seeds--they will make the marmalade
bitter) )
½ cup water,
¾ cup fructose
2 Tablespoons light agave nectar .
Bring to a boil, lower heat and simmer for about 15 minutes until the white
portion of the peel becomes clear and tender and the mixture is slightly
thickened. Cool and serve over blintz or as a "jelly" to top toast or other
desserts. Makes about 12 oz.
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