Cheese Blintzes

Ingredients:

Batter for Crepes:

• 1 1/2 C flour
• 1 C milk
• 3 tbls butter, melted
• 2 tbls sugar
• 2 eggs
• 1/2 tsp vanilla
• 1/2 tsp baking powder
• 1/2 tsp salt
• butter for the pan

For Filling:

• 1 C cottage cheese
• 1 C cream cheese, softened
• 1/4 C powedered sugar
• 1/4 tsp vanilla

On the Side:

• Sour Cream
• Strawberry Preserves 
• Powdered Sugar

Ingredient Notes: For the filling, it says soft farmers cheese or softened cream cheese.  For the strawberries, I chopped them into quarters and put them in a pan on low heat with a little sugar and a tiny bit of water (TINY bit, just to help the strawberries).  The natural juices will come out when they get warm.  

Directions:

1. Combine all ingredients for the crepes (except butter) into a large bowl and blend until smooth.  Batter will be very thin.  Let batter rest for an hour (a recommendation)
2. Combine all ingredients for the filling and mix by hand.
3. Pre-heat a 10" frying pan over medium heat.  Add about 1/2 tsp of butter when the pan is hot
4. After the butter has melted, pour 1/2 cup of crepe batter into the pan.  Swirl the pan so the batter coats the entire bottom of the pan.  Cook for 1 1/2 to 2 minutes, or until the crepe is golden brown on the bottom.
5. Use a spatula to lift the edge of the crepe.  Quickly flip the crepe over, and cook for another 1 1/2 to 2 minutes, then slide it out of the pan.
6. Repeat steps 3-5 with the rest of the batter, stacking the crepes to keep them warm.  
7. Heat the cheese filling in the microwave until it is hot (I might do this in a pan because I don't like the way the microwave makes things taste sometimes...)
8. When ready to fill the crepes, place them on a plate and pour 2-3 tbls of filling  across the center of a crepe.  Fold the sides in and turn the crepe over onto its seam.  
9. Serve 2-3 blintzes on a plate with some sour cream, strawberry preserves, and powdered sugar on top.

EDIT:  I think the next time I make this I will add 1/2 C to 1 C ricotta cheese...I feel like it's missing, and would make the dish a little less sweet and yields a little more filling.  It tasted great!  Just not exactly like IHOP :D

Made February 26, 2013 (for dinner!).  Will eat while watching The Lost World (Jurassic Park) in sweat pants.

Serves: 4

Source: jewishfood-list.com

Barnabas Blackberry French Toast

Ingredients

• 12 Slices White Bread, Crusts Removed
• 16 oz Cream Cheese
• 1 C Blackberries (Fresh or Frozen)
• 12 Eggs
• 2 C Milk
• 1/3 C Maple Syrup, or Honey

• Sauce:
• 1 C Sugar
• 2 Tbs Cornstarch
• 1 C Water
• 1 Tbs Butter

Directions

1. Cut bread into 1 in cubes; place half in greased 9x13in pan
2. Cut cream cheese into 1 in cubes; place over bread
3. Top with backberries, and remaining bread
4. In a large bowl, beat eggs
5. Add milk and syrup; mix well
6. Pour over bread
7. Cover and chill 8 hours or overnight.
8. Remove from fridge 1/2 hour before baking
9. Cover and bake at 350F for 30 min
10. Uncover; bake 24-30 min more or until golden and center is set

Thank you Claire and Bing for the recipe!
I won't try it without you!!!