Crepe Recipes

Cheesecake Crepes

• 8 oz. cream cheese
• 1 C. dry cottage cheese
• 3 T. sugar
• 1 t. vanilla
• 1 egg

Combine all these ingredients in a bowl. Beat well with a mixer until it is well combined.

To assemble the crepes:

Spoon 1 rounded tablespoon of filling into each crepe. Fold 2 opposite sides towards the center, then fold remaining 2 sides, overlapping center. Place crepes in a lightly greased 9 x 13 baking dish. Cover and bake at 350°F. for 20 minutes.

Topping:

• 1 can (15 oz.) of pineapple tidbits
• 2/3 C. orange juice
• 1/3 C. sugar
• 2 T. cornstarch
• 1 1/2 C. strawberries or raspberries

Drain the tidbits. Reserve liquid. Measure it and add enough orange juice to measure 1 1/4 cups juice. Add it to a medium saucepan. Combine the cornstarch and the sugar and add to the juice. Cook and stir until mixture is thick and bubbly. Cook 2 more minutes. Gently stir in pineapple and strawberries. Serve over crepes.

Note: Make and fill the crepes the day before. Cover and refrigerate them. Bake for 30 minutes for the chilled crepes.

Blintz Souffle

FILLING:

• 16 oz small curd cottage cheese
• 2 egg yolks
• 1 T sugar
• 1 t vanilla
• 8 oz cream cheese softened

BATTER:

• 1 1/2 C sour cream
• 1/2 C orange juice
• 6 eggs
• 1/4 C butter
• 1 C flour
• 1/3 C sugar
• 2 t baking powder
• 1/2 t cinnamon

TOPPING:

• 1/2 C sour cream
• 1/4 C fresh fruit or jam

Put all batter ingredients into a blender and blend thoroughly.In 9 1/2 X 13 casserole pan pour in 1.2 batter - Add 1.2 filling by placing Tablespoon full on top of the batter - Gently spread the filling over the top of the batter - Place remaining 1.2 batter over filling- This will look silly initially but it will work. The layered mix may be left in the fridge overnight.Bake uncovered for 50-60 min. at 350. Drizzle with topping - Serves 8