Blintzes With Ricotta Cream And Strawberry Sauce

Ever heard of dessert for breakfast? blintzes are one such befitting example.These Eastern European cheese-filled crepes might appear sinfully loaded with calories but my recreation here is completely diet friendly with no saturated fat(butter) and lightly sweetened.No compromise with flavors though,the luscious strawberry sauce and light cheese filling embellish the blintzes inside out.


The star ingredient of the stuffing in these blintzes is Italian cheese - ricotta.Ricotta cheese comes in different varieties ,common are,smooth texture Ricotta salata , toasty baked Ricotta infornata,sheep's milk ricotta,smoked ricotta and cow's milk fine-grained ricotta.

By-product of cheese making,made from the whey,the fresh Ricotta is one of the few cheese that comes in low-fat and also very affordable ,which is why,it is utilized more often in my cooking.For these blintzes I use the low fat fine-grained ricotta and blend it with a sweetener until creamy and smooth.


More often I like strawberries whole and juicy than cooked,but once in a blue moon the overly ripe ,do make it into sauces.Darker the interior of the berries are,more sweeter and richer it is in anti-oxidants.Mix in other kinds of berries in the sauce for an even berrilicious sauce.


Recipe : Blintzes With Low-fat Ricotta Cream And Strawberry Sauce
Makes 10 Blintzes
Ingredients
For Crepes
1 cup Whole wheat flour( fine ground)
1 1/2 cup low-fat or skimmed milk
1 large Organic egg
1/4 teaspoon salt
1 tablespoon canola oil for greasing the pan and sauteing the blintzes later.

For Ricotta Cheese Filling:

1 1/2 cups reduced fat ricotta cheese
1 teaspoon pure vanilla
2 tablespoon Organic Agave nectar or Pure honey

For berry Sauce
1 pint Fresh strawberries( or blueberries or raspberries),hulled and chopped
2 teaspoon corn starch or arrow root powder
2 tablespoon Organic Agave nectar or Pure honey


Method
Use a whisk and combine the flour,milk,egg,salt and vanilla is a large mixing bowl until batter is smooth consistency.Let stand for few minutes.

Meanwhile prepare the sauce.Combine the berries and honey in a heavy saucepan.Cook over medium heat until berries bubble and release their juices,about 5 minutes
Dissolve cornstarch or arrowroot in lemon or orange juice and add to the fruit along.Reduce heat to medium-low and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.For a smoother sauce,mash or puree half the berries with a potato masher or in a blender.

Next make the crepes.Heat a non-stick medium size pan. Slightly grease(with oil) the pan using a kitchen towel and pour a ladle full of the crepe batter into the pan,tilt it ,to spread the batter around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Repeat the same for the rest of the batter.

Prepare the filling by whipping together cheese,sweetener and vanilla in a blender until creamy smooth.

To Assemble the blintz,spoon about a tablespoon of the ricotta cream mixture over the center of each crepe. Fold the opposite sides of the wrapper over the filling. Lay them on a plate,seam side down.Finish assembling all of the blintzes.

Final step,saute the folded crepes(blintzes),heat about a teaspoon of oil in a non-stick pan and saute them,in batches of 4,about 2 minutes on each side,until crisp and lightly browned.
Drizzle the strawberry sauce and serve warm or cold with slices of fresh strawberries.


This is my entry for Weekend herb blogging #228,hosted this week by Prof Kitty from The Cabinet of Prof. Kitty

Vegetable Crepes with Cabbage and Spring Onions

Crepes ,the thin French pancakes are surprisingly easy to make with simple everyday ingredients milk, eggs and flour. Make it sweet or savory by stuffing with fruit or vegetables, top with cream ,chocolate or hot sauce,anything appealing to your mood.
I made mine with fresh Cabbage and spring onions, a quick fix lunch.

Ingredients
For Stuffing
2 cups Cabbage,shred
4 Spring Onions,chopped
1/2 cup Red peppers,Sliced
3/4 teaspoon salt
1/2 teaspoon black pepper or chilly powder
1/2 ginger and garlic paste ,or freshly grated
1 table spoon Olive oil

For Crepes
3/4 cup Whole Wheat Flour
1/2 cup All purpose flour
1 spring onions,finely chopped
1 Organic Egg(for egg-less crepes,add extra milk)
Salt and white pepper
1/2 cup reduced fat milk
2 table spoon Olive oil
1/4 cup cold water,little more if needed

Method

Cook the Stuffing
Heat a tablespoon of olive oil in a pan,add the chopped green onions,saute for a minute. Add the ginger and garlic,saute another minute. Add the rest of vegetables and spices. Cook on medium high heat until water is all cooked,about 10 minutes,do not cover.
Make Crepes
In a small bowl crack an egg and lightly whisk it . In another bigger bowl sift flour, and salt and 1/4 teaspoon black pepper together and slowly whisk in milk ,chopped spring onions and eggs. If batter is still a little thick, dilute with a bit more milk.
Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 8 medium crepes.

Assemble and Cook again
Spoon filling mixture into center of each crepe; fold .Add about a table spoon of olive oil in a non stick pan,roast the folded crepes , until lightly crisp on both sides. Serve with a drizzle of hot sauce.

Vegetarian Note
To make eggless crepes add extra quarter cup of milk.

Vegetable crepes is my entry for Lore's Original Recipe Event

Other Crepe Recipes
Savory Crepes with Summer Vegetables



Strawberry Banana Crepes

Roasted-Vegetable Filled Crepes with Green Pepper Coulis

Crepes loaded with Vegetables is just the way i like to eat my breakfast or brunch on weekends. A good serving of vegetables surely promise a healthy start of the lazy weekend.

Ingredients
For Stuffing
1/2 zucchini, finely diced
1/2 yellow squash, finely diced
1/2 cup Sliced Carrots
1/2 cup green bell peppers, finely diced
4 Asparagus cut in 3 inches length
1 small jalapeno sliced(optional if you like keep the crepes mild)
1/4 teaspoon chilly powder
2 tablespoon olive oil
Salt
1 clove garlic, chopped
2 teaspoons chopped parsley\Cilantro leaves
For Crepes
1 cup Whole Wheat Flour
1 organic egg.
Pinch baking powder
Salt and white pepper
1 cup low fat milk

For Green Pepper Coulis(Sauce)
1 tablespoon Olive oil
1 tablespoons all-purpose flour
1 cup vegetable broth or plain water
1 roasted green or red bell pepper, seeded and peeled(See this recipe for how to roast a pepper)
1 clove garlic

To make the Vegetable Stuffing
Preheat oven to 350 degrees F.

In a mixing bowl, coat vegetables with olive oil. Add salt ,chilly powder and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add chopped parsley or cilantro.
To make Crepes
In a small bowl crack an egg and lightly whisk it . In another bigger bowl sift flour, baking powder and salt and pepper together and slowly whisk in milk and eggs. If batter is still a little thick, dilute with a bit more milk.
Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 6-8 crepes.

To make the Coulis(Sauce)
Heat Oil in a saucepan and add flour roast for a minute, then broth or water. Add green or red roasted pepper and garlic. Simmer 10 minutes.
Pour hot mixture into blender and blend until smooth to make green or red pepper sauce.

Put together
Spoon filling mixture into center of each crepe; fold . Place crepes on a plate, ladle sauce on top and serve.
This recipe is my entry for latha's WBB-Combi Breakfast

Strawberry Banana Crepes

These fruit filled french pancakes are a wonderful way to start the day.


Ingredients for Crepe Batter
3/4 cup whole wheat flour(fine ground)
1/2 cup all purpose flour
1 whole egg plus 1 yolk
1/8 teaspoon salt
1 1/2 cups milk

1 tablespoon Canola oil

For filling
1 tablespoon butter
1 table spoon brown cup sugar
8-10 strawberries washed and sliced
1 banana sliced
To make the Crepes

Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Let stand for 10 minutes.
Heat a non-stick medium size pan. Slightly grease the pan with oil and then place a ladle full of the crepe batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Repeat the same for the rest of the batter.
Prepare the filling
Heat a saucepan on medium heat add butter ,then add sugar and stir together for couple of minutes. Add the strawberries and combine .
Put together the crepe by placing the strawberry mixture in the center of each crepe ,along with sliced bananas and roll up. Sprinkle with powdered cinnamon and garnish with some more fresh sliced strawberries and bananas.


Savory Crepes with Summer Vegetables