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Blintzes
1 batch crepes (about 16)
2 cups small-curd cottage cheese
1 egg, well beaten
1 TBL sugar
1 tsp grated lemon rind
Combine cheese, egg, sugar and rind. Place spoonful of mixture
in center of each crepe, brown side up. Fold crepe sides over filling
to make a tight envelope. Place seam side down on plate. Heat
1
⁄
4
”
oil in skillet over medium heat until hot but no smoking. Fry a few
blintzes at a time, first seam side down and then turn. Watch
carefully as they will brown and crisp quickly. Drain on paper towel
and serve hot. If desired, top with sour cream, apple sauce, fresh
fruit or confectioners’ sugar.
Pork or Chicken Eggrolls
1 batch crepes (about 16)
2 cups finely diced cooked pork or chicken
1 lb. can meatless or chicken chow mein
1 TBL soy sauce
2 TBL oil
Prepared mustard, hot or mild
Sauce:
1 TBL cornstarch
1 TBL water
1 cup chicken broth
1 TBL soy sauce
1 TBL dry Sherry
1
⁄
2
tsp sugar
salt and pepper to taste
In a bowl combine pork or chicken chow mein and soy sauce.
Spoon heaping tablespoon or two across center of each crepe,
brown side in. Fold crepes over filling and place seam side down
on plate. Heat oil in skillet over medium heat until hot but not
smoking. Fry crepe envelopes a few at a time, first seam side
down, then turn. Watch carefully as they will brown and crisp
quickly. Drain on paper towel and serve hot with mustard or
Chinese sauce. Good with hot rice and a salad of shredded
cucumbers and carrots.
To make sauce: In small sauce pan, combine cornstarch with
water. Add remaining ingredients; simmer until thickened, stirring
constantly.