Tuesday, March 11, 2008

cheese blintz

Coconut Pancakes
From Darlene Schmidt,http://thaifood.about.com
SERVES 2 (makes about 10 crepes)
1 can good-quality coconut milk (1 1/2 cups)
3 eggs
3/4 cup rice flour
pinch salt
1/4 cup sugar
1 tsp. coconut extract

Whisk the eggs in a mixing bowl. Add the coconut milk and sugar, stirring until sugar has dissolved.
Add the flour, salt and coconut flavoring. Whisk until batter is smooth.

Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces, plus a little up the sides of the pan.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter evenly.
Allow to cook at least 1 minute per side before trying to flip or disturb. Tip: Pancakes/crepes are ready to be flipped when edges are crisp and the underside has a little golden-brown coloring when you lift up one side slightly with a fork.
Flip the pancake and cook the other side 1 minute. Keep pancakes/crepes warm by placing them on a plate in a warm oven until you're finished cooking all the batter (or serve them up as you cook them).
Be sure to add a little oil to the pan before making each new pancake/crepe.

ok the rest is my recipe to turn crepes into blintz
1 cup cottage cheese
1 cup softened cream cheese
1/4 cup powdered sugar
1/4 teaspoon vanilla

mix ingredients together until smooth

spoon mixture onto crepes and layer in a baking dish and heat up in oven at 350 until cheese gets warm and gooey.

top with melted strawberry preserves

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