Cottage Cheese Crepe Filling Food

CREPES WITH COTTAGE CHEESE FILLING

Steps:

• For the crepes batter, place all the ingredients except the oil into a blender and blend until smooth and combined.
• Preheat a nonstick skillet over medium-high heat.
• Slightly brush the skillet with oil and pour about 1/4 - 1/3 cup of the batter on the preheated skillet and swirl it around just to cover the bottom, making the crepe as thin as possible.
• Cook until the top comes to dry and the underside is golden; turn and cook on the second side for about 20 seconds.
• Transfer the crêpe to a plate or a cutting board. Repeat with the remaining batter.

COTTAGE CHEESE CREPE FILLING

Steps:

• Blend together ingredients well.
• Use filling right away, do not freeze.

CHEESE BLINTZES

Steps:

• For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
• Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
• For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
• Serve with sour cream and fruit preserves.

CREPES-NALESNIKI W/SWEET CHEESE FILLING

Steps:

• 1. With a whisk, beat eggs well. Add your milk, water, salt & oil and whisk together. While whisking together gradually add the flour and keep mixing till lump disappear. If there are still lumps in mixture allow it to sit several minutes and whisk again. This batter will be very thin.
• 2. Preheat pan over a medium-high heat. Make sure you are using a well seasoned 9-inch pan or non-stick pan and if need be brush a little oil on pan for the first crepe.
• 3. Pour 1/4 cup batter into pan and twirl to coat the entire bottom with the batter.
• 4. Fry till lightly browned and flip crepe and lightly brown on other side about 20 seconds.
• 5. Stack all your crepes on a plate while making them.
• 6. SWEET CHEESE FILLING: Mash your cottage cheese well with a fork or potato masher & zest your lemon or orange. Add the rest of ingredients and mix well. We loved the strong flavor of lemon zest but you can add a smaller amount if you want.
• 7. Spread about 1 tablespoon cheese mixture across and off-center of crepe. The line of mixture should be about 1 inch wide. Try not to spread to the edge of the crepe or the filling may leak out.
• 8. Roll up crepes and fry lightly in butter.
• 9. Sprinkle crepes with powdered sugar and serve. You can add some fresh sliced fruit, homemade jam or just a drizzles of chocolate or caramel syrup. Whatever you love best. They taste incredible!

COTTAGE CHEESE CREPES WITH ALMONDS

Steps:

• Preheat oven to 350 degrees, with rack in center. Spread almonds in a single layer on a baking sheet; bake until golden brown, about 8 minutes. Let cool slightly. Reserve 2 tablespoons for garnish.
• In a medium bowl, stir together cottage cheese, sugar, and cinnamon. Stir in almonds. Dollop 2 tablespoons cheese mixture on the short end of each crepe half; carefully roll into a tight cylinder.
• Place crepes, seam side down and 1 inch apart, on a baking sheet. Bake until warmed through and beginning to brown on edges, about 5 minutes.
• Meanwhile, heat jam and 2 tablespoons water in a small saucepan over medium heat (or in the microwave) until jam is liquefied; whisk to combine. With a thin-edge metal spatula, carefully transfer 2 crepes to each of four plates. Drizzle with apricot sauce; sprinkle with reserved almonds. Serve immediately.

COTTAGE CHEESE BLINTZES

Steps:

• Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
• Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
• Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.