CREPE VS BLINTZ RECIPES

Steps:

• Prepare the batter: In a blender, combine the flour, almond milk, seltzer, eggs, oil, sugar and salt (if adding any other spices or herbs do so now).  Let stand at room temperature for 30 minutes or place in fridge for a few hours or even overnight, let sit out for 20 minutes before ready to use. Lightly spray an 8-inch cast iron or crepe pan with cooking spray and place over medium-high heat until hot.  Pour ¼ cup of the batter into the pan and tilt the pan to cover the bottom evenly (it might take a few tries, but it gets easier).  Cook until the bottom is golden brown, about 1 minute.  Flip with a fork and cook on the other side until golden, remove to a plate.  Repeat with the rest of the batter spraying the pan as needed, maybe every other crepe.  Stack them on the plate, they won't stick together. Makes 12 blintzes.  At this point you can refrigerate (will stay for 2-3 days) or even freeze them, but it is better to place between wax paper if you are going to do that.  If using the same day prepare your filling (ideas below) and preheat oven to 350. Assemble: Place 1 blintz spotted side up on a work surface. Place about 2 tablespoons filling just below the center of the blintz, fold up the bottom then the two sides and then roll up from the bottom, covering the filling. Place on the baking sheet, seam side down.  Fill and fold the rest of your blintzes and lay on the pan. Bake in oven about 10 minutes until they are hot and crispy. Filling Ideas: Spinach, Feta and Oven Roasted Tomatoes - use chopped fresh spinach and place it raw in the crepe, sprinkle on feta and oven roasted tomatoes. Aloo Gobi - use this recipe and dip in a mango chutney if desired. Apple, Brie and Onion Jam -  Prepare caramelized onions and puree them to make an onion jam.  Spread on crepe, top with thin slices of green apple and Brie cheese.

Steps:

• Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
• Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
• Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
• When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
• When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
• To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
• To make blintz filling:
• In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
• Place about one tablespoon filling into center of crepe. Fold top down, bottom up, and sides in to enclose filling. Then place fold side down onto platter to await frying.
• When all blintzes are filled, heat frying pan with 2 tablespoons of melted butter or margarine and fry blintzes, a few at a time, on both sides until golden brown. Add more margarine as needed during frying. Serve hot.