| 1 cup | fat-free cottage cheese |
| ½ cup | tub-style light cream cheese |
| ¼ cup | sugar |
| 1 tsp | vanilla extract |
| 1 cup | all-purpose flour |
| 1 ½ cups | skim milk |
| 1/1/2 tbsp | vegetable oil |
| 1 ½ tsp | vanilla extract |
| ¼ tsp | salt |
| 3 large | Eggs |
| Cooking spray | |
| 2 cups | blueberries or other fresh berries |
| 2 tsp | powdered sugar |
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Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill. Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours. Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side. Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking. Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point). Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar. Yield: 8 servings NB: Both of the above crepe recipes are really wonderful to prepare and cook ahead of time. They are great frozen and rewarmed in a skillet. Can be frozen for up to 3 months or more, if properly handled with waxed paper between each crepe, and appropriately bound and wrapped or rewrapped and frozen. Take out what you need or want, and voila! |