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Raisin-Cheese Blintzes - dairy
3/4 cup whole-wheat pastry flour
1 cup skim milk or soy milk
4 tablespoons cornstarch
1 small banana, peeled and mashed
1 cup low-fat cottage cheese
1/4 cup raisins
1/4 teaspoon ground cinnamon
Mix the batter ingredients in a bowl. Heat a nonstick pan lightly
coated with nonstick cooking spray over medium heat. Pour in about 6
or 7 tablespoons of batter into the pan to make a crepe. Lift and
tilt pan gently to spread the batter evenly and thinly. Cook until
top is slightly dry. Remove with a spatula and place on a napkin.
remaining batter. Preheat the oven to 350° F.
Combine the filling ingredients in a bowl. Place a few tablespoons
of the filling in the center of each crepe. Roll up and fold the
ends under to make rectangular "packages". Place the blintzes in a
lightly oiled baking pan. Bake until golden, about 30 minutes.
Source: The Vegetarian Times Complete Cookbook
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