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May 1998 Issue
Fresh Fruit Blintzes
by Ronda L. Halpin
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Blintzes are simply crepes that have been filled with a cheese mixture. They are often served with dollops of sour cream and have been thought of as a high-fat brunch item. Banish the thought! The recipe offered here uses a fat-free cottage cheese-light cream cheese filling and is topped off with your choice of fruit instead of heavy sour cream.

My own favorite topping is fresh strawberries with a little sugar. You might want to see what's in season at the grocery store or, if you are lucky enough, your garden!

If you haven't done crepes before, I've included a simple recipe that I use. I usually make a large batch and freeze a bunch between sheets of wax paper (they take up very little space). You might want to try out the Salmon Crepes in this month's May Menus article with some of the leftovers!

 

Fresh Fruit Blintzes

  • 1 c. fat-free cottage cheese
  • 1/2 c. light cream cheese
  • 1/4 c. sugar
  • 1 tsp. vanilla extract
  • 8 crepes
  • 2 cups fresh berries, peaches, mangoes, or other fruit
  • 3 T. sugar
Using a blender, process the cottage cheese until smooth. Add cream cheese, sugar and vanilla. Again, process until smooth. Pour mixture into a bowl and chill until ready to use.

Once crepes are prepared, spoon 3 tablespoons of the cottage cheese mixture into the center of each crepe. Fold the sides and end of the crepe over the filling to create an enclosed rectangle. Place the filled crepes, seam side down, on a plastic-lined baking sheet.

In large bowl, combine fruit and sugar. Mix thoroughly and allow to sit.

Spray a large skillet with nonstick cooking spray and place over medium heat until hot. Place 4 blintzes at a time, seam sides down, in the skillet. Cook until lightly browned (about 2 minutes). Turn them over and repeat on the other side. Serve warm with the fruit mixture.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
 

 

Crepes

  • 1 1/2 c. milk
  • 1 c. flour
  • 2 eggs
  • 1 T. oil
  • 1/4 tsp. salt
Combine all ingredients in a medium bowl. Beat with electric beater on medium speed until well-blended. Heat a lightly greased small skillet (6-inch). Spoon 2 tablespoons of the batter into the skillet and lift and tilt the skillet to spread it. Return to heat and lightly brown on one side only. Invert pan over paper towels and remove crepe. Repeat with the remaining batter. Spray the skillet with nonstick spray after every 2-3 crepes are done.
  • Yields: 18 crepes
  • Preparation Time: 20 minutes
 



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