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Place about 3 Tbsp filling on lower third of browned side of each crêpe. Fold
bottom edge up over filling, fold in sides and roll up. (Can be prepared in
advance and refrigerated.)
To fry: Melt butter or margarine in a nonstick skillet. Place blintzes seam
side down in pan. Brown on all sides on medium-low heat until golden. To bake:
Arrange blintzes in single layer in sprayed shallow casserole. Dot with butter
or margarine; bake, uncovered, in preheated 400°F oven until golden, about 20
minutes. Serve hot.
159 calories each, 12.9 g carbohydrates, 0.2 g fiber, 7 g protein, 8.7 g
fat (2.3 g saturated fat), 79 mg cholesterol, 207 mg sodium, 109 mg potassium,
1 mg iron, 66 mg calcium, 126 mg phosphorus
Variations
Use Potato Filling (half recipe, page 256). For fruit blintzes, fill with
canned cherry, apple or blueberry pie filling or fruit jam. Delicious with
Chicken or Meat Filling (page 257) and served with gravy. For Chinese Crêpes,
place about 2 Tbsp Egg Roll Filling (page 77) on each crêpe and roll up.
Serve hot with plum sauce. Do not freeze.
Cheese Filling
Yield: 3 cups filling, enough for 12 to 16 blintzes or 30 kreplach
3 cups (1 1/2lb/750 g) dry cottage cheese
1 egg yolk
3 Tbsp sugar or granular Splenda (or to taste)
2 Tbsp lemon or orange juice
steel blade: Process all ingredients until smooth, about 10 seconds.
44 calories per serving (1⁄12 of recipe), 5.8 g
carbohydrates, 0 g fiber, 4 g protein, 0.5 g fat (0.2 g saturated fat), 20 mg
cholesterol, 120 mg sodium, 54 mg potassium, 0 mg iron, 33 mg calcium, 76 mg
phosphorus
Basic Crêpe Batter
Crêpes are a terrific way to use up leftovers and make a main course dish or
dessert.
Yield: 12 to 14 crêpes or blintzes. Can be made in advance and refrigerated
for 2 days or frozen for about a month.
¾ cup flour (you can use part whole wheat)
¼ tsp salt
3 eggs
1 cup milk (1%) or water
¼ cup canola oil
steel blade: Process all ingredients for 10 to 15 seconds, until
blended. Refrigerate 30 minutes or overnight. Batter should be like heavy
cream. If too thick, add a little milk or water.
Brush 8- or 9-inch nonstick skillet lightly with oil. Heat pan on medium-high
heat for 2 minutes. Sprinkle with a few drops water. If it sizzles, pan is hot
enough. Quickly pour 3 Tbsp batter into pan. Tilt in all directions to coat
bottom evenly with batter. Immediately pour excess batter back into bowl.
Cook for 1 minute on first side. Flip with a spatula and cook 30 seconds on
second side. (If making blintzes, cook only on 1 side.) Repeat with remaining
batter. Place waxed paper between cooked crêpes to prevent sticking and stack
them on a plate. Fill as desired.
98 calories each, 7.1 g carbohydrates, 0.2 g fiber, 3 g protein, 6.3 g fat
(0.9 g saturated fat), 54 mg cholesterol, 73 mg sodium, 55 mg potassium, 1 mg
iron, 32 mg calcium, 49 mg phosphorus
Note
In a standard-sized processor, process 1 batch of batter at a time to avoid
leakage from bottom of bowl. Transfer to mixing bowl and repeat as many times
as necessary. Recipe can be doubled if you have a large processor.
Crêpe shapes
To prevent tearing, crêpes should be at room temperature when filling.
• Roll-ups: Either spread filling in a thin layer over entire crêpe, or
place 2 to 3 Tbsp filling on lower third of crêpe; roll up into a cylinder.
• Envelopes: Fold bottom edge up over filling, fold sides towards center and
roll up (e.g., blintzes). Place seam side down.
• Tortes: Layers of crêpes, with filling in between, topped with sauce.
(Great for people who have trouble rolling blintzes!)
• Wedges/Triangles: Fold in half, then in half once again. (Usually used for
dessert crêpes.) |
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