Crepes With Cheese And Raisins Recipes

CREAM CHEESE AND RAISIN BLINTZES

Steps:

• for the crepes batter:.
• Mix flour, with egg and oil. Add cold water a little at a time, until a milky/watery consistency is made. You may need a little more water if the consistency is not achieved.
• Put a 1 1/2 tsp of oil in the frying pan, and heat on high. To test how hot the oil is put a teaspoon of the batter into the frying pan, if it sizzles it's ready, and you can start making the crepes.
• Make thin crepes on the frying pan by putting a little in the center and then spread the batter to the edges of the pan by moving the pan by the handle.
• Cook on one side of the crepe (you'll be cooking the other side when you are ready to make the blintzes with the filling).
• Repeat as until all the batter is used up. You'll need to add oil as necassary to the pan as well. each one side of the crepe should take one and a half minutes to prepare.
• When the one side is ready flip it over onto the plate with the ready made side is facing you (this is the side where you'll put the filling. This can be refrigerated for several hours.
• Blintze filling:.
• Mix all the ingredients together, except the oil. the milk helps to stretch the filling.
• Put 2 tablespoons of the filling on the cooked side of the crepes. Fold over so that part of the uncooked crepes is now facing you.
• Heat the oil in the frying pan the same way you did the first time around.
• When ready start cooking the uncooked sides of the crepes until ready. Do the same for all of the blintzes. Each Blintze should take about two minutes to prepare. Serve Blintzes hot.

RAISIN CHEESE BLINTZES

Steps:

• In a large bowl, combine the eggs, milk and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Place raisins in a saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes. Drain. In a large bowl, combine the cottage cheese, sugar, cinnamon, salt and raisins. Spoon about 1/2 cup down the center of each crepe; fold ends and sides over filling. , In a large skillet, cook blintzes in butter until heated through. Top with sour cream and pie filling if desired.