Dairy Free Crepe And Blintz Filling Food
DAIRY-FREE CREPE AND BLINTZ FILLING
Use this filling with sweet, paper thin crepes (I recommend Ann's 'Dessert Crepes' recipe here on allrecipes) and fruit for a satisfying weekend breakfast! Serving Suggestions: Fill slightly cooled crepes with the creamy mixture and top with fruit and whipped cream.
Provided by Lakshmi
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Combine the cream cheese substitute, sugar, vanilla extract, and coconut milk with an electric mixer until smooth and creamy.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 3.4 g, Fat 6.8 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 2.6 g
CREAM CHEESE AND RAISIN BLINTZES
My mother makes these Blintzes every Shavuot (a Jewish holiday celebrating the giving of the Ten Commandments). It is traditional to serve dairy foods on this holiday, Anyhow, these blintzes work wonders, and it was handed down from my grandmother to my mother, and now I get to print it in a neat and orderly way. Another thing, though, my mother never measures anything, and we didn't have time to measure the ingredients she put together, so everything is truly guess estimating by eyeballing. Except the cream cheese though, Don't worry about the consistency of the crepe batter, it worked for years. You can also use vegetable oil instead of canola oil.
Provided by Studentchef
Categories Breakfast
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- for the crepes batter:.
- Mix flour, with egg and oil. Add cold water a little at a time, until a milky/watery consistency is made. You may need a little more water if the consistency is not achieved.
- Put a 1 1/2 tsp of oil in the frying pan, and heat on high. To test how hot the oil is put a teaspoon of the batter into the frying pan, if it sizzles it's ready, and you can start making the crepes.
- Make thin crepes on the frying pan by putting a little in the center and then spread the batter to the edges of the pan by moving the pan by the handle.
- Cook on one side of the crepe (you'll be cooking the other side when you are ready to make the blintzes with the filling).
- Repeat as until all the batter is used up. You'll need to add oil as necassary to the pan as well. each one side of the crepe should take one and a half minutes to prepare.
- When the one side is ready flip it over onto the plate with the ready made side is facing you (this is the side where you'll put the filling. This can be refrigerated for several hours.
- Blintze filling:.
- Mix all the ingredients together, except the oil. the milk helps to stretch the filling.
- Put 2 tablespoons of the filling on the cooked side of the crepes. Fold over so that part of the uncooked crepes is now facing you.
- Heat the oil in the frying pan the same way you did the first time around.
- When ready start cooking the uncooked sides of the crepes until ready. Do the same for all of the blintzes. Each Blintze should take about two minutes to prepare. Serve Blintzes hot.
Nutrition Facts : Calories 317.6, Fat 17.1, SaturatedFat 6.2, Cholesterol 46.4, Sodium 78.2, Carbohydrate 36.1, Fiber 1.4, Sugar 8.8, Protein 6.1
FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES
One of my favorite breakfasts, easy and quick to make and they go fast! Some of my recommendations for a little twist (I mix and match!): -If you desire sweeter crepes, omit the salt and add 2 tablespoons sugar -Try spreading a little cream cheese before filling the crepes -Add 1/4 cup of fresh berries, your choice (corresponding to your yogurt flavor, I recommend strawberry, which should be thinly sliced) -Garnish with whipping cream is desired
Provided by Hydra
Categories Breakfast
Time 40m
Yield 6 crepes, 3 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 411.5, Fat 15.5, SaturatedFat 6.2, Cholesterol 169.4, Sodium 431.9, Carbohydrate 42.4, Fiber 1.1, Sugar 2.5, Protein 24.3
DAIRY-FREE CREPE AND BLINTZ FILLING
Use this filling with sweet, paper thin crepes (I recommend Ann's 'Dessert Crepes' recipe here on allrecipes) and fruit for a satisfying weekend breakfast! Serving Suggestions: Fill slightly cooled crepes with the creamy mixture and top with fruit and whipped cream.
Provided by Lakshmi
Categories Crepes and Blintzes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Combine the cream cheese substitute, sugar, vanilla extract, and coconut milk with an electric mixer until smooth and creamy.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 3.4 g, Fat 6.8 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 2.6 g
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