These breakfast packets are high in protein and flavor. Try putting a selection of jams on the table along with applesauce to contrast the yogurt or sour cream, giving a sweet sour tang to the pallet. The Banana Jam from the August 25th edition of the BA complements the blintzes nicely.
Cheese Blintzes
Makes about 10 blintzes
Ingredients:
- 1 recipe basic crepes, cooked and at room temperature (see last issue of BA, Sept. 8th. edition)
- 250 gm ricotta cheese
- 1 large egg, beaten
- 1 Tbl. lemon juice
- 1/4 tsp. salt
- 2 Tbl. castor sugar, or grated palm sugar
- 1/4 tsp. ground cinnamon
- 4 cardamom seeds, white pods removed and seeds ground in a mortar or 1/4 tsp. ground cardamom
- 1 Tbl. raisins, soaked in hot water for 10 minutes and drained
- butter for frying
- yogurt or sour cream
- jam of your choice
Directions :
Into a medium bowl put the ricotta cheese and stir with a fork to break up any lumps. Add the egg, lemon juice, salt, sugar, cinnamon, and cardamom and mix well using the fork. Add the drained raisins.
Put a crepe on a flat surface and spoon 2 tablespoons of the cheese mixture along the bottom 1/4 of the crepe. Fold the sides in and from the bottom, where the cheese is, roll like you would a spring roll. Place the blintz seam side down on a baking sheet or plate. Fill all the crepes in this manner.
Heat butter in a large frying pan and fry the blintzes, not crowding the pan. When they are nicely browned, turn them over and brown the other side. Repeat until all the blintzes are golden brown.
These are best eaten hot. You can serve them with sour cream or yogurt, and your favorite jams.
