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Strawberry Ricotta Blintzes


Crepes
3 eggs
1 1/2 cups milk
1/2-3/4 cup flour
Pinch of sugar
4 tablespoons melted butter (cooled)

Mix ingredients together with a whisk or in a blender. Mixture should be prepared the night before or let rest at least an hour before cooking. Brush a hot skillet or crepe pan with butter and pour enough batter in to cover pan. Cook until middle of batter looks dry and sides are slightly browned.

Filling
1 cup Ricotta or Cottage cheese (drained)
1/2 cup chopped strawberries
Grating of nutmeg
Sugar to taste

Mix the above ingredients and place 3 tablespoons filling on each crepe. Fold in ends and roll. Seam side down, fry rolled crepe in light oil or butter until browned on both sides. Serve warm with a bit of jam.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.