Pasadena Star News Wednesday, May 4, 2005

Wedding Cheese Blintzes Topped with a Trio of Fresh Berries
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
20-24 each


INGREDIENTS:
FOR CREPE BATTER: 3 cups milk 1-1/4 cups all purpose flour 5 eggs
1 teaspoon salt 1 tablespoon sugar 1/4 cup melted butter
vegetable oil or butter for frying FOR FILLING: 1 pound hoop cheese 1 pound pot or farmer cheese
1/2 teaspoon vanilla 1/3 cup sugar 1 tespoon cinnamon
pinch of salt FOR BERRIES: 2 cups sliced fresh strawberries 1/2 cup brown sugar
1/2 teaspoon vanilla 1 cup fresh raspberries 1 cup fresh blueberries



1 TO MAKE CREPES: Add milk to flour, beating vigorously with wire whisk. In separate bowl, whisk together eggs, salt and sugar; add butter, whisk until smooth. Combine both mixture. Beat until smooth. Put small amount of oil or butter on a paper towel. Lightly wipe surface of an 8-inch nonstick pan. Pour 1/4 cup of batter into pan. Rotate pan until entire surface is thinly covered with batter. When edges are slightly browned, turn over with spatula; cook for a minute on other side. Stack pancakes until ready to use.
2 TO MAKE FILLING: Using electric mixer or by hand, blend cheeses with vanilla, sugar, cinnamon and salt.
3 TO MAKE FRUIT TOPPING: Combine strawberries, sugar and vanilla. Barely bring to boil; shut off flame. Transfer to dish; allow to cool. Refrigerate until ready to use. Just before serving add raspberries and blueberries.
4 TO ASSEMBLE BLINTZES: Place pancake on dish; put 2 heaping tablespoons of filling on bottom half; fold edge of pancake over filling; tuck in sides to so that it's trapped and roll up into a slim roll. Saute in lightly buttered nonstick skillet until golden brown. Transfer to baking dish; cover with plastic wrap and refrigerate. When ready to serve, remove wrap, heat in oven at 350 degrees for 10 to 15 minutes. Top with berry compote. If desired, sprinkle with powdered sugar.

Back