Hello, everybody! Mary Jane here. I thought someone had done blintzes in the cafe before but when I looked, I didn't find them so... Here's a recipe that's pretty simple and always turns out!
I usually make this when I've overbought on cottage cheese and cream cheese. Some weeks my kids eat them both like they're going out of style. Some weeks... nope. Not touching it. Which is fine because I'll just turn them into something terribly unhealthy.
Our peaches are ready and we did some canning. Funny, I always look at the jars lined up and think, "This is going to last us until winter!"
Ha. No.
Here's the ingredient list for the filling. Nothing fancy!
4 oz cream cheese
3 Tbs powdered sugar
1 1/2 cups cottage cheese
1 egg (you see two because I doubled it)
1 lemon, zested
Blend in a food processor or a blender until creamy.
The crepes are pretty standard, too, but I did put a little more sugar in there because I don't enjoy bland crepes. It's the American in me.
1 cup milk
1/4 cup cold water
2 eggs
1 cup flour
pinch of salt
2 TBs sugar
3 TBS melted butter
Whisk or blend until completely smooth. I like to put my crepe batter in the fridge for a few hours. It makes it fluffier and not as chewy. I don't know why. It's possible that it's just in my head, but I could swear it works.
I also like to put the filling in the freezer for a while. It keeps it from being too runny to work with.
Waxing or waning?
Make them into little burritos. Don't overcook the crepes like I did on that one there...
Bake at 400F for ten minutes so the eggs in the cheese filling can cook. They should puff a little and be browned. Some people fry them before baking, but I've never felt like I need to do that. Maybe it tastes better? Anyway, this was a delicious dinner on a Friday night when nobody felt like eating "real" food.
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