8
Add salt, pepper, seasoned salt, bouillon and wine
Cook over medium heat several minutes.
Stir in sour cream and chives. Heat, but do not boil.
Spoon about 4 tablespoons mushrooms and sauce onto center of crepes,
browned side out and fold over.
BLUEBERRY BLINTZES
Makes about 10
1½ cups Ricotta cheese
4 ounces cream cheese
3 tablespoons confectioner's sugar
Zest of 1 lemon
1 large egg
First, make crepes from the "Basic Crepe Batter" recipe listed above. Then,
combine ricotta, cream cheese, confectioner’s sugar, lemon zest and egg.
Blend until smooth then chill filling to firm it up so that it doesn’t squirt out of
the crepes.
Spoon about ½ cup of the cheese filling along the lower third of the crepe.
Fold the bottom edge away from you to just cover the filling then fold the 2
sides in toward the center.
Roll the crepe away from you a couple of times finishing with the seam side
down. Put on a plate seam side down until all your blintzes are done.
In a skillet over medium heat, brush with melted butter and pan-fry the blintzes
a few at a time until they brown and crisp quickly.
Drain on paper towel and serve hot.
BLUEBERRY SAUCE
2 tablespoons butter
2 pints blueberries, cleaned
½ cups sugar
1 teaspoon sugar
1 teaspoon cornstarch
Juice of 1 lemon
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