How to make cherry crepes (blintzes)

NOTE:

If you are using commercially prepared pancake mix to make your crepes, make sure you add additional liquid to thin batter enough so it will be considerable thinner than is a recipe for regular pancakes. In fact, it should be rather runny, so that when you pour the batter into the pan, it will flow freely as you tilt and rotate the pan in order to cover the entire cooking surface.

If you are using a commercial vegetable spray on your griddle, spray enough to cover the entire surface (per manufacturers instructions).  If you are using butter, add just enough to spread over a hot but not smoking griddle.

Since the quantity of crepes is unknown here, you will be adding milk while you are mixing the batter. Make sure it is thin enough so it will flow freely, beginning to cook as it flows.

1- Add milk, 1 tsp. vanilla extract, and melted butter together in a mixing bowl, and whip with whisk or in a blender until smooth and silky in appearance.

2- Add  flour, or pancake mix to the milk,  and melted butter. Be sure to add the pancake mix or flour slowly, in small portions, so you don't make the batter too thick.

3- Once you have the batter to the right consistency, put the crepe batter in the refrigerator for 30 to 45 minutes to allow the flour to completely absorb the liquid ingredients, and the gluten to blend well. This will help prevent the crepes from tearing too easily when they are being turned over while cooking.

Note:

While the batter is resting in the refrigerator, you can make the cream filling.

1- Mix together sour cream and cottage cheese, using about twice as much sour cream as cottage cheese. Blend in the mixing bowl, with the spatula until relatively well blended.

2- Add granulated sugar, just enough to neutralize the tartness of the sour cream.  Keep in mind, you don't want the cream filling to actually taste very sweet, just mildly sweet.  If desired, you can add a pinch of salt, to bring out the flavors (optional).

3- Add 1 to 2 tsp. vanilla extract, blend well, but don't beat the ingredients.

4- Allow the cream filling mixture to sit for about ten minutes to allow the flavors to marry.  Taste a bit, to be sure the flavor is as you like it.

5- When you are sure the flavoring and sugar are to your liking, cover the cream mixture and refrigerate it until you are ready to fill the crepes.

Note:

Be sure to preheat the oven to warm the serving dishes only slightly.  Set is at the lowest setting, which should be at about 200 to 250 degrees. Leave the oven door slightly open so your dishes do not get too warm, just so your crepes aren't served all cold.

Have a clean dish towel sized cloth available for covering your finished crepes while you are cooking the rest of the crepes you will be preparing.

1- After pouring batter onto the hot griddle, either spread the batter with the back of a soup ladle, or lift the griddle and gently tilt it in a circular motion, allowing batter shaping the crepe, to form a nicely rounded product. You don't want the crepe to be thicker in the center but making it so the general thickness will be uniform.

2- When the top of your crepe is no longer runny, but actually cooked, use your round spatula to gently lift about half of the crepe so you can see that the underside is cooked, and looks golden, not dark brown in color, (see photo on right).  This will be your presentation side, or the side that shows when the crepes are served. 

3- If the crepe is cooked to your liking, slip the spatula the rest of the way under it, lifting the crepe, flipping it over.  It only necessary to leave this side to cook for about thirty seconds, as it is already cooked, but and it only needs to acquire a slightly golden coloring, and should not be left too long, or it will dry out, making it easier to tear.

4- Check for doneness by gently lifting the edge of the crepe, and when it is the color of golden tan, remove it from the griddle, and place it on a platter or other plate large enough not allowing the crepes to overhang the plate.  Cover with a warm, clean towel. Cook the rest of your batter the same way, placing the cooked crepes on the platter, under the towel.

5- When all of your crepes are finished, the crepes are ready for filling.

Now that all your crepes are done and covered with a clean towel to keep them warm and not dried out, you are ready to fill and top them for serving.

1- Place one crepe on the dish in which they are to be served (individual plates).

2- One at a time, lay the crepe open and flat on plate, add cream filling onto the center spreading it lengthwise down the center, leaving both opposing sides clean of filling. 

3- Add a dollop of cherry pie filling on top of the cream filling, covering the length of the filling so that when you have wrapped the sides of the crepe, you will see filling and some of the cherries on each end of each crepe.

4- Fold or roll the crepe, enclosing the filling and cherry pie filling, allowing the filling to be visible on each end of each crepe. Do not close the ends of the crepes.

5- After you have wrapped each crepe add more cream filling on top of each crepe, and add another dollop of cherry pie filling on top of the cream topping.

6- Repeat this procedure for the remaining crepes.

7- Once you have all the crepes ready, sprinkle powdered sugar on top of the crepes on each plate just prior to serving.

*NOTE:

*If you add the powdered (or confectioner's) sugar while you are filling and topping your crepes, the powdered sugar will absorb to much moisture, making it somewhat gummy. This is definitely not the look you want to set before either your family members or guests.

 Each person should be served two or three crepes on their dish.

Serve and enjoy

Amazon crepe cookbooks

Amazon kitchen tools