Cheese Blintze w/ white bread
Cheese Blintzes
1 Loaf White bread (Grandma Sycamore's works the best so far).
4 Tbsp white sugar
2 tsp ground cinnamon
2 (8 oz) pkgs of cream cheese, softened
2 Tbsp milk
1 tsp vanilla
1/2 cup butter, melted
1 pint sour cream
1-Preheat oven to 350 degrees. Spray a cookie sheet (or any baking pan) generously with no-stick cooking spray.
2-Trim crusts from bread and use rolling pin to flatten the slices.
3-In small bowl combine sugar and cinnamon to make a mixture.
4-In large bowl, mix softened cream cheese, milk, and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. (Side note...if you want to split the preparation time up, you can stop here, cover with wrap and refrigerate it for a couple of hours) Roll the rolls in melted butter (works best if you don't skimp...this is not a low calorie food).Roll the Blintzes immediately in the sugar-cinnamon mixture and place single layer in the pan.
5-Bake for 10 minutes. Top with sour cream and strawberries and serve.
Cheese Blintzes w/ Fresh Fruit Salsa
Salsa:
2/3 cup diced peeled ripe mango
2/3 cup sliced strawberries
2/3 cup sliced bananas
3 tbsp mango chutney
Blintzes:
1 cup part skim ricotta cheese
3 Tbsp powdered sugar
1 tsp vanilla extract
8 crepes
2 tsp butter, melted
1-Combine salsa ingredients, toss gently. Cover and Chill. (In our salsa everything was diced small. I think she said she put it through her food processor for a split second)
2-Preheat oven to 450 degrees.
3-To prepare blintzes, combine ricotta, sugar, and vanilla, stirring well. Spoon 2 Tbsp cheese mixture in center of each crepe.; fold sides and ends over. Place seam side down in a baking dish coated with cooking spray. Brush butter over crepes. Bake for 6 minutes or until lightly browned. Serve salsa over crepes.
