CULINARY ARTS @ PIMA JTED
WINTER BREAK IS HERE!
Cheese Blintzes with Macerated Berries
Crepes
Ingredients
4 each eggs
1 ½ cups flour
1 cup cold water
1 cup milk
2 tbsp. melted butter
3/4 tsp. salt
1 tbsp. sugar
1 ½ tsp. vanilla extract
Instructions
-Place all ingredients in a blender or food processor. Mix for 15-20 seconds, until all ingredients are smooth.
-Heat a crepe or sauté pan (6”-8”) that is lightly oiled on medium-low heat.
-Pour ¼ c. batter into the pan and swirl immediately so batter is distributed evenly.
-After 2-3 minutes, the sides will begin to curl. Move pan from side to side to loosen the crepe.
-Gently turn the crepe over and cook for another minute on the other side.
-Remove from heat. Cool on parchment paper.
CHEESE BLINTZ FILLING
8 oz. cream cheese, softened
½ cup cottage cheese
1 tsp. vanilla extract
1/2 cup powdered sugar
-whip cream cheese until no lumps remain, add cottage cheese and remaining ingredients. Use to fill crepes.
MACERATED BERRIES
1 pint strawberries, quartered
1/2 pint. raspberries, sliced in half
1/2 pint blueberries, sliced in half
1/2 pint. blackberries, sliced in half
3 tbsp. sugar, granulated
1 tsp. vanilla extract
-mix everything together and allow to sit for 20 minutes to create syrup.
MICHAEL B POWELL
Email: MPOWELL@PIMAJTED.ORG
Location: 3300 South Park Avenue, Tucson, AZ, USA
Phone: 520.372.8700 3116
