Saturday, January 12, 2013

Baba's Blintze's with Raspberries


     Blintzes:
        4 large beaten eggs
        1/2 cup water
        1/2 cup milk
        1/2 teaspoon salt
        1 cup all-purpose flour
        Filling:
         1 pound ricotta
         1 tablespoon melted butter
      1 large egg yolk
      2 teaspoons vanilla

      1/4 cup sugar or more or less  to taste
Preparation:
1.    To make the blintzes, beat together all the blintz ingredients and let the batter rest for at least a half hour. Heat a small crepe pan and add a pat of butter. Pour about 1/4 cup batter into the pan and swirl it around….burner set on 5.  Don't let it brown. Flip and cook the other side for a few seconds. Then turn blintz out onto a towel. Repeat with  remaining batter and pats of butter. I used ¼ cup and got 10 crepes with a bit of filling left over,  and  found the crepes too thick and had filling left over.  Next time I would use 1/8 of a cup of batter( maybe a smidge more) and make about 20 blintzes.
 
2.    To make the filling, mix together all the filling ingredients in a large bowl.
 
 
 

3.    To assemble, place 1 blintz on a work surface and place 1 tablespoon on top. Fold envelope style and roll up. Continue with remaining blintzes and filling.
 
 
 
 
 
 Can be frozen at this point if you like and just reheated in frypan frozen when desired.

4.    Fry filled blintzes in butter until golden brown. Serve with whipped cream and / or fruit or sour cream.




Or…
 
turn oven to 350 degrees.....arrange crepes in 9 by 13 pan…dot with 2-3 Tbsp. butter…cover with foil and bake for 20 minutes……take off foil and bake for another 10-15 minutes until browned.  This way the egg cooks right through the crepe.
 
 
 
 

 

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Tuesday, January 1, 2013

Moonstruck eggs and toast

So I wake up and have this craving for toast and eggs. My coffee is brewing and as I make way into the kitchen to start breakfast I remember that I have no toaster. My fairly new Black and Decker Stainless steel toaster has seen the last of it's two years. So much for technology, Black and Decker and all this "Made in China" crap.  So what do you do?  You improvise.

Butter 2 slices bread on each side and use your multifunctional Tomato Paste can to cut out two rounds.  No high powered tools here.
 

 
Save rounds as you will be frying these too.

 
Place in medium heated fry pan and break an egg into each hole.

 
Just keep checking on the underneath of toast for browness and then flip with ready. By the time toast is grilled brown and you flip and get the other side brown you will have an all white cooked  over easy egg.  If you want it harder..smash down with spatula and leave and flip a bit longer. The toast is buttered so it will stay moist. The rounds become dippers.


Voila....no toaster but have eggs n' toast with my coffee