Wednesday, September 23, 2020

Cheese Crepes with Blueberry Sauce

Cheese Crepes with Blueberry Sauce

Homemade pancakes topped with sweet peasant cream Cheese mix served with a sweet blueberry sauce.

1 cup hot milk (1 cup if employing a crepe maker, or 3 cups if employing a nonstick skillet)
3-4 eggs
1 cup all-purpose flour
2 tablespoons of melted butter
1/4 teaspoon kosher salt
12 ounces of rinsed pot cheese curd, farmhouse cheese or ricotta cheese 1 1/2 cups
2 ounces. soft cheese
1/4 cup sugar
1 teaspoon vanilla
Blueberry sauce
2 cups fresh or frozen blueberries
1/3 glass of water
1/3 cup sugar
1 1/2 tsp. Cornstarch
2 tablespoons of water
2-4 tablespoons grated unsalted butter (sprinkle between pancakes when coating pancakes on pan)

Make blueberry sauce
1.Combine 2 cups blueberries, 1/3 cup water and 1/3 cup sugar during a medium saucepan. bring back a overboil medium heat, then reduce heat and cook until the berries are slightly soft, about 1 to 2 minutes.In a small cup, combine 1.5 tablespoons of cornstarch and a couple of tablespoons of water.
2.Add the cornstarch mixture to the blueberries, beat and convey to a boil. Then cook for 3-4 minutes, stirring constantly, until the taste of the cornstarch is gone.
3.Remove from heat, allow to succeed in temperature , then cool until needed.

To make batter
4.Using a blender equipped with paddle, mix 3-4 eggs, 1 cup flour (it will thicken) and salt on medium speed until smooth.
5.Start slowly adding 1 1/4 cups of hot milk, ensuring each addition is thoroughly mixed, before adding more.
6.Finally, add 2 tablespoons of melted butter and blend well until smooth.For best results, let it sit for half-hour to 1 hour.

To cook pancakes:
7.To make with the crepe maker: Pour batter into an outsized , shallow dish (or the one given the crepe maker) and dip the pan into the batter. Cook the pancakes for 30 to 40 seconds or until no wet spots are visible on them.
8.To make in an 8-inch nonstick skillet: If you do not have a special crepe maker, you'll cook it in an 8-inch nonstick skillet. Add only enough batter to coat rock bottom of the pan and cook over medium heat until you'll turn the pancakes gently. Then cook on the opposite side for 1 minute and place on a plate. i really like to use THIS spatula to assist me flip or move pancakes.With a fast motion, turn it over to an outsized plate. Repeat until there's no more dough.

To make stuffing
9.In a bowl, combine 12 ounces of pot cheese , 2 ounces of cheese , 1/4 cup sugar and 1/2 tsp. vanilla until combined.

To fill the pancakes:
10.Take the pile of nalisniki or pancakes and switch over the cooked / brown sides.
11.Take a few tablespoon of filling, place it within the middle and spread it along the center third of the pancake.
12.Fold the proper side to the middle , then the other side. Now step faraway from the jelly-roll crepe mode.
13.Fill a glass pan with rolled and filled nalisniki, grate a touch butter between each layer of pancakes. Bake at 350F for about half-hour , or until thoroughly heated.

Place 2-3 pancake rolls on a plate. Pour a touch blueberry sauce on top.