Advertisement
Recipe: Blintzes With Strawberries
Advertisement:
SERVING SIZE: 1/6 of recipe, SERVES: 6
Crepe Batter
1 whole egg
1 egg yolk
1 cup skim milk
1/2 cup all-purpose flour
1 tsp light olive oil
Strawberry Salsa
3 cups chopped fresh strawberries (about two pints whole berries) 1 medium
crisp apple, unpeeled, chopped (about 1 cup)
1 small jalapeno pepper, cored, seeded, and finely chopped
< C 1 Tbsp sugar
1/8 tsp freshly ground black pepper
108 Charting a Course to Wellness
Filling
3/4 cup yogurt cheese
1/4 cup chopped dried strawberries
< C 2 tsp maple syrup
1/4 tsp vanilla extract 2 tsp cornstarch
To prepare the crepe batter, beat the whole egg, egg yolk, and milk in a
large bowl. Whisk in the flour and the oil. Let the batter rest for 30
minutes before cooking.
While the batter is resting, prepare the salsa. In a small bowl, combine the
chopped strawberries, apples, and jalapeno. Sprinkle with the sugar and
black pepper and set aside.
To prepare the filling, gently combine the yogurt cheese, dried
strawberries, maple syrup, vanilla, and cornstarch in a small bowl. Set
aside while you cook the crepes.
To cook the crepes, spray a medium (7-inch) crepe pan or skillet with cook
ing spray and warm over medium heat. It is important that the skillet be
good and warm before adding the batter. Pour a scant 1/4 cup of the batter
into the pan, gently tilting the pan back and forth to coat the bottom with
batter. When the top dulls and bubbles form, about 35-40 seconds, flip the
crepe onto a paper towel, cooked side up. The crepe will be a pale golden
color on the cooked side.
Repeat this process with the remaining batter, spraying the skillet with
cooking spray if needed to keep the crepes from sticking. You may go ahead
and fill each crepe while the next one is cooking, or you may stack the
finished crepes until ready to fill.
To fill the blintzes, spoon 2 generous Tbsp of the filling into the center
of the cooked side of a crepe. Fold the edges in toward the center to make a
small square envelope. Repeat with the remaining crepes. If they will not be
cooked immediately, store the blintzes seam side down in a single layer in a
shallow container. They will keep in the refrigerator overnight.
When ready to cook the blintzes, preheat the broiler. Spray a baking sheet
with cooking spray and lay the filled crepes on the baking sheet, seam side
down. Spray the tops with cooking spray and broil for 5 minutes, or until
golden brown.
To serve, spread a generous 1/2 cup of the salsa on each dessert plate. Lay
a hot blintz on top of the salsa.
Crepe Batter
1 whole egg
1 egg yolk
1 cup skim milk
1/2 cup all-purpose flour
1 tsp light olive oil
Strawberry Salsa
3 cups chopped fresh strawberries (about two pints whole berries) 1 medium
crisp apple, unpeeled, chopped (about 1 cup)
1 small jalapeno pepper, cored, seeded, and finely chopped
< C 1 Tbsp sugar
1/8 tsp freshly ground black pepper
108 Charting a Course to Wellness
Filling
3/4 cup yogurt cheese
1/4 cup chopped dried strawberries
< C 2 tsp maple syrup
1/4 tsp vanilla extract 2 tsp cornstarch
To prepare the crepe batter, beat the whole egg, egg yolk, and milk in a
large bowl. Whisk in the flour and the oil. Let the batter rest for 30
minutes before cooking.
While the batter is resting, prepare the salsa. In a small bowl, combine the
chopped strawberries, apples, and jalapeno. Sprinkle with the sugar and
black pepper and set aside.
To prepare the filling, gently combine the yogurt cheese, dried
strawberries, maple syrup, vanilla, and cornstarch in a small bowl. Set
aside while you cook the crepes.
To cook the crepes, spray a medium (7-inch) crepe pan or skillet with cook
ing spray and warm over medium heat. It is important that the skillet be
good and warm before adding the batter. Pour a scant 1/4 cup of the batter
into the pan, gently tilting the pan back and forth to coat the bottom with
batter. When the top dulls and bubbles form, about 35-40 seconds, flip the
crepe onto a paper towel, cooked side up. The crepe will be a pale golden
color on the cooked side.
Repeat this process with the remaining batter, spraying the skillet with
cooking spray if needed to keep the crepes from sticking. You may go ahead
and fill each crepe while the next one is cooking, or you may stack the
finished crepes until ready to fill.
To fill the blintzes, spoon 2 generous Tbsp of the filling into the center
of the cooked side of a crepe. Fold the edges in toward the center to make a
small square envelope. Repeat with the remaining crepes. If they will not be
cooked immediately, store the blintzes seam side down in a single layer in a
shallow container. They will keep in the refrigerator overnight.
When ready to cook the blintzes, preheat the broiler. Spray a baking sheet
with cooking spray and lay the filled crepes on the baking sheet, seam side
down. Spray the tops with cooking spray and broil for 5 minutes, or until
golden brown.
To serve, spread a generous 1/2 cup of the salsa on each dessert plate. Lay
a hot blintz on top of the salsa.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Blintzes, Strawberries
| Blake Island Skillet Souffle | Mediterranean Omelet |
