RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1065
| View Recipe |
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| Recipe Name: |
Blintzes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-11
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
Jewish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 10 crêpes/blintzes.
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Ingredients:
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Directions:
Cook crêpes, but on one side only.
Smooth cheese (you can use cottage cheese) by forcing through a sieve, and stir in remaining ingredients or use blender to mix all at one time. Put filling on uncooked side of crêpe, fold up ends, and fold over sides.
Sauté in butter until golden brown on both sides. |
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Crêpes
(Add to shopping list) :
1 Cup milk, whole
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Directions:
Beat eggs lightly, and then beat in milk, flour and 1/2 teaspoon salt. Let stand one hour before cooking.
Using a 6-inch nonstick skillet or crepe pan, heat to 325 degrees. Pour a scant 3 Tablespoons into center of pan. Quickly remove from heat and twirl pan until bottom coated with batter.
Cook about 60 seconds until crepe gets a tinge of brown on the edge. Using a small palette knife, make sure the crepe is loose and flip to other side to finishing cooking - about 60 seconds.
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| Nutrition per Serving: |
| Calories: |
275 |
Total Carbs: |
0.7 |
Net Carbs: |
0.6 |
| Cholesterol: |
62.0 |
Fat: |
22.5 |
Protein: |
18.33 |
| Fiber: |
0.10 |
Sodium: |
642.97 |
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