JEWISH CREPES RECIPES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

Steps:

• Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.
• Transfer ginger-garlic mixture to the Cooking Vessel.
• Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel. Whisk until combined.
• Add the ribs and toss to coat (ribs will not be fully submerged).
• Select BRAISE. Set time to 1 hour 30 minutes with the knob. Press START. Stir occasionally.   
• Once the food cooking cycle is done, open the lid. Using tongs, transfer ribs to a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Let cooking liquid settle for 10 minutes. Using a wide shallow spoon to skim excess fat from the surface of the liquid.
• Clean the Cooking Vessel.
• Place the Cooking Vessel back to the Base. Return the braising liquid to the Cooking Vessel. Add the sesame oil and the ribs. Select SEAR/SAUTE and set the time to 30 minutes. Press START. Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes. Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press CANCEL.
• Transfer ribs to serving platter. Serve.