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Text 32010, 93 rader
Skriven 2012-12-27 06:40:56 av Dave Drum (1:261/38)
Ärende: Gourmet 1207
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese Blintzes w/Blueberry Sauce
 Categories: Breads, Dairy, Fruits, Cheese
      Yield: 12 servings

MMMMM---------------------------CRêPES--------------------------------
  1 1/2 c  Whole milk
      6 lg Eggs
  1 1/2 c  All-purpose flour
    3/8 ts Salt
      2 tb Butter, melted

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  (12 ounces) farmer cheese
    1/2 c  (4 ounces) large-curd
           - cottage cheese (4% milk
           - fat)
      1    Egg yolk
      1 tb Unsalted butter, melted
      1 tb Sugar
           Salt

MMMMM---------------------------SAUCE--------------------------------
  4 1/2 c  Fresh blueberries
    3/4 c  Sugar
  1 1/2 ts Cornstarch

  For frying: 4 tablespoons butter

  Special equipment: Iron skillet or crêpe pan
  Flexible metal or plastic spatula

  A simple blueberry sauce tops off the dish. If blueberries
  aren't in season, frozen berries can be substituted. Use
  unsweetened, and do not defrost them before combining with
  the sugar and cornstarch.

  Make crêpes: In blender, combine milk and eggs. Add flour
  and salt and blend at low speed until smooth, less than 1
  minute. Let batter stand 1/2 hour.

  Have ready large plate or platter. Place skillet over
  moderately high heat, brush lightly with some melted
  butter, and heat until butter just begins to smoke. Pour
  1/4 to 1/3 cup batter into pan, tilting to spread into
  thin, even layer. Cook until crêpe begins to "blister,"
  edges curl slightly away from skillet, and underside is
  lightly browned, about 1 to 2 minutes. Use flexible
  spatula to flip crêpe out of skillet and onto plate,
  cooked side up.

  Repeat with remaining batter, brushing skillet lightly
  with melted butter before cooking each crêpe. Stack
  crêpes, cooked side down, on plate and let cool.

  Make filling: In large bowl, mash together farmer and
  cottage cheeses until blended. Add egg yolk, melted
  butter, sugar, and salt, and mix until combined.

  Place 1 crêpe, cooked side up, on a plate. Place 2
  tablespoons filling in center, and fold up bottom to cover
  filling. Fold down top, then flip over and fold in sides.
  Flip over again and place on a large plate. Repeat with
  remaining crêpes and filling. (Can be made up to 1 day
  ahead; cover and chill until ready to fry.)

  Make sauce: In large saucepan, combine 3 cups blueberries,
  sugar, and cornstarch. Set over moderately low heat and
  stir gently until sugar dissolves. Raise heat to
  moderately high and boil, stirring occasionally, 3
  minutes. Remove from heat and gently stir in remaining
  blueberries.

  Fry blintzes: Heat 1 tablespoon butter in iron skillet
  over moderately high heat. Add 3 blintzes and fry until
  golden brown on both sides, about 1 to 2 minutes per side.
  Repeat with remaining blintzes. Serve hot with sauce.

  Epicurious | September 2005

  Yield: Makes 12 blintzes

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Food for thought is no substitute for the real thing. - Walt Kelly

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)