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Ingredientes
- 1 1/4 lb hoop cheese or possibly 2 pounds nonfat cottage cheese
- 1/2 c. plus 1 Tbsp. sugar
- 2 x extra-large Large eggs
- 1/2 tsp salt (scant)
- 1 1/2 c. water
- 3 x extra-large Large eggs
- 1 1/2 c. sifted all purpose flour
- 1 Tbsp. sugar
- 3/4 tsp salt Vegetable oil
- 2 1/2 c. frzn unsweetened boysenberries (about 11 ounces)
- 2 1/2 c. frzn unsweetened blueberries (about 11 ounces)
- 1 x basket strawberries hulled, halved (12-oz)
- 1 c. sugar
- 1 tsp grated lemon peel
- 1 1/2 Tbsp. cornstarch Fresh lemon juice (optional) Vegetable oil Lowfat sour cream Lemon peel strips (optional)
Direcciones
- Filling:If using cottage cheese, place in center of kitchen towel, gather towel around cheese and squeeze to remove excess moisture. Measure 2 1/2 c. packed cottage cheese (reserve remainder for another use). Combine 1 1/4 pounds hoop cheese or possibly 2 1/2 c. packed dry cottage cheese and sugar in processor; blend well. Add in Large eggs and salt; process till almost smooth, scraping down sides of bowl occasionally. Transfer to bowl. Cover and chill. (Can be prepared 1 day ahead. Keep refrigerated.)
- Crepes:Combine 1 1/2 c. water and Large eggs in blender. Add in flour, sugar and salt.
- Blend on lowspeed till very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand at room temperature at least 1 hour and up to 2 hrs, stirring occasionally.
- Heat 10-inch nonstick skillet over high heat. Brush very lightly with oil. Transfer 3 Tbsp. batter to small c.. Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round. Reduce heat to medium-high and cook crepe till bottom
- is speckled brown, about 45 seconds. Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up. Cover with paper towel.
- Repeat with remaining batter, brushing pan occasionally with oil and layering crepes between paper towels.
- Place 1 crepe cooked side up on work surface. Place 1/4 c. filling in 3-inch-long log just below center. Fold bottom of crepe over filling.
- Fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined platter. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover and refrigerateovernight or possibly freeze up to 1 month. Don't thaw frzn blintzes before cooking.)
- Compote:Combine all berries, sugar and lemon peel in large bowl. Let stand at room temperature till berries defrost, sugar dissolves and juices form in bowl, stirring occasionally, about 1 1/2 hrs.
- Strain berry mix thoroughly, reserving juices. Place cornstarch in heavy medium saucepan. Gradually add in reserved juices to cornstarch, whisking till smooth. Whisk over high heat till syrup boils and is thick and clear, about 2 min. Transfer to bowl. Cold 15 min.
- Mix berries into syrup. Adjust tartness with lemon juice. (Can be prepared 3 hrs ahead. Cover and chill.)
- Assembly:Pour oil into 2 large nonstick skillets to depth of scant 1/8 inch; heat over medium-low heat till warm. Place blintzes seam down in skillets.
- Cook till bottoms are brown and crisp, shaking pans gently and moving blintzes occasionally to prevent sticking, about 6 min (for frzn blintzes, cover skillet for first 6 min). Using spatula, turn blintzes over; cook till blintzes are brown and crisp and blintzes feel hard when lightly pressed, about 5 min. Transfer to paper towel-lined platter. Place 2 blintzes on each plate. Spoon compote over blintzes.
- Top with lowfat sour cream. Sprinkle with lemon peel.
- Makes 13.
