INGREDIENTS:
1 Tbsp. dry cottage cheese
1/2 tsp. beaten egg
pinch of cinnamon
drop of vanilla
1/4 tsp. honey
Mix together and spread on cooked side of crepe.
Overlap sides and ends. Brown briefly. Top with yogurt.
Crepes for Jewish Blintzes:
2 Tbsp. sifted flour
1 Tbsp. cold milk
1 Tbsp. cold water
1 Tbsp. beaten egg
1 tsp. melted butter
2 tsp. oil
Mix all together. Beat until smooth with a whisk. Let
stand 2 hours in refrigerator.
Heat small skillet to 350 degrees. Add 2 teaspoons oil in
skillet. Heat. Pour 1/2 batter in. Tip pan to spread batter.
Cook 1 minute. Jerk pan to loosen. Turn, cook 1/2 minute.
Remove. Cook second half of batter. Makes enough for 2
crepes.
Variations: Roll fruit in them. Add cinnamon and
powdered sugar on them. Top with whipped cream.
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1 Tbsp. dry cottage cheese 1/2 tsp. beaten egg pinch of cinnamon drop of vanilla 1/4 tsp. honey Mix together and spread on cooked side of crepe. Overlap sides and ends. Brown briefly. Top with yogurt. Crepes for Jewish Blintzes: 2 Tbsp. sifted flour 1 Tbsp. cold milk 1 Tbsp. cold water 1 Tbsp. beaten egg 1 tsp. melted butter 2 tsp. oil Mix all together. Beat until smooth with a whisk. Let stand 2 hours in refrigerator. Heat small skillet to 350 degrees. Add 2 teaspoons oil in skillet. Heat. Pour 1/2 batter in. Tip pan to spread batter. Cook 1 minute. Jerk pan to loosen. Turn, cook 1/2 minute. Remove. Cook second half of batter. Makes enough for 2 crepes. Variations: Roll fruit in them. Add cinnamon and powdered sugar on them. Top with whipped cream.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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