Cheese Blintzes
For the crepes:
I just use the crepes/pasta recipe in the Atkins cookbook and add a few
things:
3 eggs
1/2 cup water
1/3 cup soy flour
1 Tbsp oil
Oil for frying
1 tsp vanilla
1/8 cup splenda
For the filling:
1/2 cup cottage cheese, creamed in a blender
8 oz cream cheese, room temp.
1 tsp vanilla
1/2 cup splenda
To make crepes:
1. Blend all ingredients in a blender
2. Heat 1 1/2 Tbsp oil in a crepe pan or small egg pan. (Each crepe will
require re-oiling pan.)
3. Pre-measure 3 Tbsp of egg mixture into a small measuring cup. Pour into
center of hot pan. Tip pan so batter spreads evenly. Fry for approx 1 min on
each side. Place on wax paper, separating each crepe with a layer of wax paper.
4. Repeat process until all of batter has been made. Should produce 8-12
crepes.
For the filling:
1. Put all ingredients in a blender. Blend until creamy.
2. Spoon 2-3 Tbsp into center of crepe. Fold burrito-style, folding sides in
so it soesn’t leak out. They should look like flat rectangles. (You can freeze
them at this point, and fry them later)
4. Fry in butter, seam-side down first, until browned and slightly crispy.
Flip and fry other side. Serve hot.
These are so versatile! You can mix and match. Add cocoa powder or chocolate
extract to the crepe recipe. Or add fresh strawberries to the filling in the
blender.
You’re just jealous because the voices only talk to me.
Denise