Subject: Blueberry Blintzes
From: Unicorn (unicorn@indenial.com)
Date: Sat Dec 23 2000 - 02:40:34 EST
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F O O D F U N N Y
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Here's a true food funny and a morality tale all wrapped up in one,
thanks to reader Harriet St.Amant:
My mother-in-law tells this story: A long time ago, she asked a friend
for a recipe for something that both she and my father-in-law fell in
love with at first bite. Mama was told, "Sorry! I don't share my
recipes. If I did that, everyone would be serving MY dishes, and
coming to my house wouldn't be a unique experience." (La-dee-dah!)
Well, she got her comeuppance when she lost one of those recipes that
was so much in demand. Since she had never shared it with anyone, no
one could help her by giving it back. I laugh every time I hear it.
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T O D A Y ' S R E C I P E
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This "Eclectic Epicurean" breakfast treat makes good use of my
favorite berries.
Blueberry Blintzes
For the blintzes:
1 cup (250 ml) all-purpose flour
2 eggs
1 cup (250 ml) milk
1/4 tsp (1 ml) salt
Butter for frying
For the filling:
1 1/2 cups (375 ml) cottage cheese or ricotta
1 cup (250 ml) fresh or thawed frozen blueberries (reserve
about 1/4 cup (60 ml) for garnish)
2 Tbs (30 ml) bread crumbs
2 Tbs (30 ml) sugar
1 egg, beaten
1 tsp (5 ml) cinnamon
Powdered (confectioner's) sugar for garnish, optional
For the blintzes, combine the flour, eggs, milk, and salt in an
electric blender and process until smooth. Refrigerate for 1 hour.
Melt a small amount of butter in a crepe pan or 8-inch (20 cm)
non-stick skillet over moderate heat. Pour in just enough batter to
coat the bottom of the pan and cook on both sides until light golden
brown. Turn onto a plate and repeat to make the remaining blintzes.
Combine the filling ingredients and stir to mix thoroughly. Place a
spoonful on each blintz, fold the ends towards the center and roll up.
Melt a little butter in a saute pan and saute the blintzes until
golden on both sides. Garnish with reserved blueberries and powdered
sugar if desired. Serves 6 to 8.
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