We had this for breakfast this morning. These blintzes are slightly sweet, somewhat savory and all good. Enjoy them any time of year.
Cheese Filling:
- 8 oz small-curd cottage or ricotta cheese, drained
- 8 oz farmer’s cheese or cream cheese, softened
- 1 egg
- 3 tbsp sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla
- Pinch of salt
- Zest of 1 lemon (optional, but adds a nice bright flavor)
Crepe Batter:
- 2 eggs
- 2 Tbsp. vegetable oil
- 1 cup milk (can also use cream, half-and-half, or egg nog)
- ¾ cup all-purpose flour
- ½ tsp. salt
- About 2 Tbsp. butter or margarine (for coating skillet)
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No this is not a post taking us back to 2014 which was a good year but I went back to the theme Twenty Fourteen that I have used before. I liked the previous theme I used recently but I found that when people visit they might not know to click more to read the full article. I also want them to see a posts images straight away. Twenty Fourteen has 3 columns which give it some flexibility too. No matter what theme I am using I appreciate your visits to my blog. You my fellow bloggers are swell people!
The Tony Burgess Blog 