Crepes With Cheese Blintz And Fresh Strawberries Food

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

CREPES WITH CHEESE BLINTZ AND FRESH STRAWBERRIES

Steps:

• Create filling and toppings first.
• BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
• TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
• FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
• CREPES: Combine all crepe ingredients with a whisk until smooth.
• Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
• Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
• Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
• Fold in ends, then sides, roll.
• Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!

FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES

Steps:

• Combine cottage cheese, yogurt and berries (optional) and set aside.
• Combine eggs, milk, flour, oil and salt, beat until well mixed.
• Heat a lightly greased 8 inch skillet to spread batter.
• Prepare squares of wax paper to transfer cooked crepes.
• Remove well heated skillet from heat and spoon in about 3-4 tablespoons of batter.
• Lift and tilt the skillet to evenly spread the batter around the pan.
• Return to heat and brown on one side.
• Invert over to waxed paper and remove crepe.
• Repeat with remaining batter, occasionally re-grease.
• Spoon 1/6 of filling into the middle of each prepared crepe and roll. This recipe produces thin rolls, adding optional fruit or additional fruit will make them more bulky. (Some times it's fun to lay out the crepes, the filling and other ingredients out, to create your own "fajita" style meal.).

CHEESE BLINTZES WITH THREE-BERRY COMPOTE

Steps:

• Filling
• If using cottage cheese, place in center of kitchen towel, gather towel around cheese and squeeze to remove excess moisture. Measure 2 1/2 cups packed cottage cheese (reserve remainder for another use). Combine 1 1/4 pounds hoop cheese or 2 1/2 cups packed dry cottage cheese and sugar in processor; blend well. Add eggs and salt; process until almost smooth, scraping down sides of bowl occasionally. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
• Crepes
• Combine 1 1/2 cups water and eggs in blender. Add flour, sugar and salt. Blend on lowspeed until very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
• Heat 10-inch nonstick skillet over high heat. Brush very lightly with oil. Transfer 3 tablespoons batter to small cup. Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round. Reduce heat to medium-high and cook crepe until bottom is speckled brown, about 45 seconds. Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up. Cover with paper towel. Repeat with remaining batter, brushing pan occasionally with oil and layering crepes between paper towels.
• Place 1 crepe cooked side up on work surface. Place 1/4 cup filling in 3-inch-long log just below center. Fold bottom of crepe over filling. Fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined platter. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover and chill overnight or freeze up to 1 month. Do not thaw frozen blintzes before cooking.)
• Compote
• Combine all berries, sugar and lemon peel in large bowl. Let stand at room temperature until berries defrost, sugar dissolves and juices form in bowl, stirring occasionally, about 1 1/2 hours.
• Strain berry mixture thoroughly, reserving juices. Place cornstarch in heavy medium saucepan. Gradually add reserved juices to cornstarch, whisking until smooth. Whisk over high heat until syrup boils and is thick and clear, about 2 minutes. Transfer to bowl. Cool 15 minutes. Mix berries into syrup. Adjust tartness with lemon juice. (Can be prepared 3 hours ahead. Cover and chill.)
• Assembly
• Pour oil into 2 large nonstick skillets to depth of scant 1/8 inch; heat over medium-low heat until hot. Place blintzes seam down in skillets. Cook until bottoms are brown and crisp, shaking pans gently and moving blintzes occasionally to prevent sticking, about 6 minutes (for frozen blintzes, cover skillet for first 6 minutes). Using spatula, turn blintzes over; cook until blintzes are brown and crisp and blintzes feel firm when lightly pressed, about 5 minutes. Transfer to paper towel-lined platter. Place 2 blintzes on each plate. Spoon compote over blintzes. Top with sour cream. Sprinkle with lemon peel.

STRAWBERRY MASCARPONE CREPES

Steps:

• In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.

LOW FAT CHEESE AND STRAWBERRY BLINTZ BLINTZES

Steps:

• Add cottage cheese to a blender or food processor and process till smooth.
• Add cream cheese, sugar and vanilla - combine until smooth.
• Pour into a bowl and add chopped strawberries.
• Fill you crepes with about 2T-4T of the filling.