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Asafoetida is often called 'stink finger' for its extremely obnoxious smell.
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A great way to take off make-up is with baby oil. Just dab a little on a tissue and wipe your face.
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| Blueberry Blintzes |
Added: 28th Aug, 2006 | Viewed 1153 times |  |  |
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| Blintzes are paper thin crepes filled with delicious filling, folded and pan fried. This blueberry blintz recipe was adapted from Martha Stewart Living September 2006 issue. Enjoy! |
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| Ingredients |
| For The Crepes |
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3/4 cup + 2 tbsp milk
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5 tbsp butter, melted
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1 cup + 2 tbsp plain flour
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1/4 tsp salt
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3 tbsp canola oil
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3 eggs
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vanillin sugar to dust | | For The Sauce |
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2 cups blueberries
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6 tbsp sugar
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1 tbsp butter
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2 tbsp fresh lemon juice
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1/2 tsp cornflour
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dash of salt | | For The Filling |
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1 cup blueberries
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seeds of 1 vanilla bean
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2 cups cottage cheese
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1/2 cup cream cheese, softened
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1/2 cup + 3 tbsp sugar |
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| To Make The Crepe Batter | | Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, eggs, flour and salt in a bowl. Set aside. |
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| To Make The Sauce | | Combine all the ingredients for the sauce in a saucepan and bring to a simmer on medium heat, stirring constantly until the berries break down. This should take approximately 10 minutes. Set aside. |
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| To Make The Filling | | Puree all ingredients, except blueberries in a food processor. Transfer to a bowl, add blueberries and mix well. Set aside. |
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| To Make The Crepes | Stir the remaining 3 tbsp melted butter and oil in a small bowl. Remove and reserve 1/4 cup of this oil-butter mixture for cooking blintzes. Use the remaining mixture to lightly brush a non-stick skillet over medium heat. Pour 1/4 cup batter into the pan, swirl to form an even layer. Cook for about a minute until the bottom is lightly browned. Flip crepe and cook for 30 seconds. Transfer to a plate. Repeat with remaining batter and oil-butter mixture.
Transfer crepe to a clean work surface. Spoon 2 tablespoons of filling onto the crepe, 1 inch from the bottom and sides. Fold bottom over filling. Fold in sides and roll up. Set aside, seam down. Repeat with remaining crepes and filling. Heat the reserved 1/4 cup oil-butter mixture in a clean pan over medium heat. Fry blintzes in batches of 3, turning once until crisp and golden. |
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| | Serving suggestions |
| Place blintzes on a plate, spoon over warm sauce and dust with vanillin sugar. |
| | Gel's Notes |
| Be careful not to overfill the blintzes. | |
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