I had the chance to visit my dad and sister in California before the summer’s end. In the morning, I would be awake before everyone else, in part because of the jet lag, and Arlo was ready to rise at about 5 am. Hunger strikes me in a serious way at about 7 pm. My thoughts were exactly this: pancakes, no waffles, no crepes….When Sara arose and we decided to join forces, she informed me that the consequences of putting my whipped cream cheese inside of the crepe would make a Blintz. Yes please.
Some pink tart apples are finely chopped, squeezed with lemon, and accompanied by some fresh strawberries in skillet.
For 8 crepes combine 1 cup flour, 2 eggs, 1/2 cup water, a dash of salt, 1/2 cup milk, 2 table spoons of butter melted. Make sure you butter the surface very well with each crepe. This is very important.
Sara was a crepe master and cooked them to perfection – not too thin so you can flip them.Plan in screwing up the first one. But as in all things in life…learn from your mistakes.
The tart fruit filling is not incredibly sweet because it is complimented by a sweet whipped cream cheese filling and powdered sugar. I don’t like to over cook it, so there is a slightly crisp texture.
2 cups of heavy whipping cream, 3 tablespoons of cream cheese, a couple of dollops of sour cream, a drizzle of vanilla extract, and 4 tablespoons of softened butter. Whip it good.
Build your own blintz…fruits and whipped cream cheese in the center – don’t overfill.
This dish reminds me of California, light, airy and colorful. Fold over and dust with powdered sugar. Eat while warm. Don’t let baby have any (: