RFCJ RECIPE ARCHIVE
Posted by : Petra Hildebrandt Blintzes, Raisin-Cheese - dairy
(Source: The Vegetarian Times Complete Cookbook) CREPE BATTER: 3/4 cup whole-wheat pastry flour 1 cup skim milk or soy milk 4 tablespoons cornstarch 1 small banana, peeled and mashed FILLING: 1 cup low-fat cottage cheese 1/4 cup raisins 1/4 teaspoon ground cinnamon Mix the batter ingredients in a bowl. Heat a nonstick pan lightly coated with nonstick cooking spray over medium heat. Pour in about 6 or 7 tablespoons of batter into the pan to make a crepe. Lift and tilt pan gently to spread the batter evenly and thinly. Cook until top is slightly dry. Remove with a spatula and place on a napkin. Repeat with remaining batter. Preheat the oven to 350° F. Combine the filling ingredients in a bowl. Place a few tablespoons of the filling in the center of each crepe. Roll up and fold the ends under to make rectangular "packages". Place the blintzes in a lightly oiled baking pan. Bake until golden, about 30 minutes. My family ***loves*** these blintzes for breakfast. Maybe you'd like them, too. The a.m. book also provides recipes for dairy-free nutty blintzes and yoghurt-cheese blintzes with raspberries, so if you should be interested in one or another, let me know. Petra from Hamburg, Germany fg7w112@atlantis.geowiss.uni-hamburg.de
