Blintzes – A small batch

January 12, 2011 at 1:20 pm 2 comments

Dough
1/2 cup flour
1 egg
1/4 cup milk
1/4 cup water
1 tablespoon sugar
1 tablespoon oil
pinch of salt

Mix all ingredients together until batter is smooth
pour 1/4 cup of batter into greased and heated small sauté pan
when edges brown and pull away from the sides, flip and cook for a few seconds
remove from pan and set aside

This is exactly the recipe I use to make crepes

Filling
1  7.5 oz package farmers cheese (whole milk ricotta cheese may be substituted)
2 tablespoons cream cheese (approximately, to make up for the reduced size of the package of farmer cheese)
1 egg
1 teaspoon vanilla
1/4 cup sugar (or to taste)
pinch of salt

Mix all ingredients until well combined
fill each crepe with 3 tablespoons of filling
fry in butter until brown on both sides and serve, or freeze in a single layer, then wrapped with foil for later use

Easily doubled to increase servings

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Entry filed under: Breads, For One or Two, Jewish, Main Course, Popular Ethnic Dishes, Vegetarian. Tags: .

Crepes – A small batch Pierogi

2 Comments Add your own

  • 1. Poppa John  |  January 12, 2011 at 3:21 pm

    Fantastic
    Cooking for one or two at it’s finest -I’ll definitely give this a try. What do you think about a banana and brown sugar instead of cream cheese and white sugar?
    Won’t hurt to try and I never buy or use cream cheese or white sugar. Preference not health issues.

    Reply
    • 2. Audrey  |  January 12, 2011 at 3:32 pm

      Thanks Poppa John. I used the cream cheese only to pad the blintz filling to make 8, since the package of farmer cheese has been reduced, so can easily be omitted. As for sugar, I think anything goes, use what tastes best to you.

      Reply

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