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Recipes Breakfast and Brunch Pancakes and Waffles
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| Servings: | 12 |
| Author Notes: |
Nearly every kitchen today has a food processor (or should), but most people do not even begin to use this versatile and invaluable kitchen tool to its full potential. Norene Gilletz is about to change all that. Her new book, an encyclopedic reference on the food processor -- including over 500 recipes, will teach your old food processor how to do an impressive array of new tricks. Recipe Note from Norene Gilletz: Blintzes are paper-thin pancakes that are folded like an envelope, then fried or baked until golden. Serve them with sour cream or yogurt and berries. For fruit blintzes, fill with canned cherry, apple or blueberry pie filling or fruit jam. |
| Ingredients: |
1 recipe Basic Crepe Batter (see link below for recipe)
2 to 3 tablespoons butter or margarine Cheese Filling 3 cups (1 1/2 pounds) dry cottage cheese 1 egg yolk 3 tablespoons sugar (or to taste) 2 tablespoons lemon or orange juice. |
| Instructions: |
Prepare crepes as directed, browning them on one side only, just until no moisture remains on the top, 30 to 40 seconds.
Prepare filling by using the steel blade in your food processor and processing all ingredients until smooth, about 10 seconds. Place about 3 tablespoons filling on lower third of browned side of each crepe. Fold bottom edge up over filling, Fold in sides and roll up. (Can be prepared in advance and refrigerated.) To Fry To bake To Freeze |
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