GLAZED LEMON-RASPBERRY CREPES

Last year I came across a recipe for lemon-filled crepes from Wolfgang Puck, did my usual tweaking to suit my family’s tastes, and landed on this amazing dish. Though it easily qualifies as a dessert, in my opinion, the cottage cheese filling is justification for serving it for dinner–which I did. And not one complaint from my guys. Imagine that 🙂

CREPES & FILLING:

12 store-bought crepes (or you can make your own)

1 egg

4 tbsp sugar

1-3/4 cup reduced-fat small-curd cottage cheese

1/8 tsp salt

1 tsp lemon zest

1-1/2 tbsp lemon juice

1/2 tsp vanilla extract

GLAZE:

1 egg

2 tbsp sugar

1 cup whipping cream

1 tbs lemon juice

TOPPING:

1 cup assorted berries (I used frozen)

1/2 cup berry preserves thinned with 1/4 cup water

1) Preheat oven to 350 degrees; lightly oil a 9×13 baking pan

2) FILLING: To blender, add: egg, sugar,  cottage cheese, salt, lemon zest, lemon juice, and vanilla; blend on medium speed 1 minute or until smooth

3) Divide filling between crepes and roll up; place crepes seam side down in baking pan

4) GLAZE: To blender, add: egg, sugar, whipping cream, lemon juice; blend on medium speed 30 seconds until well combined; pour over crepes

5) TOPPING: Scatter berries over crepes; drizzle thinned preserves over crepes

6) Bake in oven 25-30 minutes; serve and watch ’em lick the plates!

Serves: 4

CREPES CANNELLONI

You can buy pre-made crepes for this recipe, but I recommend going the extra mile and making your own. It’s pretty easy and they’re much tastier. I wish I could say this dish rated all “thumbs up” because it certainly deserves it, but Senior is not big on meatless “Olive Garden” type food. So, Senior aside, it was YUMazing!

Cannelloni Crepes2Cannelloni Crepes

7 eggs, divided

3/4 cup milk

1/2 cup water

1/4 tsp sea salt

1-1/4 tsp baking powder

1 cup all-purpose flour

Olive oil spray

1-16 oz container part-skim ricotta cheese

12 oz part-skim grated mozzarella cheese

1-1/4 cup freshly grated Parmesan cheese, divided

1/2 cup + 1 tbsp chopped fresh parsley

1/2 tsp sea salt

1/4 tsp fresh ground black pepper

1-24 oz jar marinara sauce (I used Barilla’s Spicy Marinara)

1) Place 3 eggs (reserving 4), milk, water, sea salt, baking powder, and flour in blender; blend until well combined, 30-60 seconds

2) Heat large skillet over medium-high heat; lightly spray with olive oil spray and slowly pour in enough batter, swirling it to spread, to make 7-8″ diameter crepes; cook about 45-60 seconds until lightly golden, flip, and cook additional 15 seconds; transfer to plate (you should end up with 12-15 crepes and will have to respray with olive oil a few times); cover with aluminum foil to keep warm

3) Preheat oven to 375 degrees; lightly oil 9×13″ baking dish

4) In large mixing bowl, mix together ricotta, mozzarella, and 1 cup Parmesan cheese (reserving 1/4 cup), 4 reserved eggs, 1/2 cup parsley (reserving 1 tbsp), sea salt, and ground black pepper

5) Spread 3/4 cup marinara sauce (reserving remainder for topping)

6) Lay out crepes on kitchen counter and spread cheese mixture down center of each, dividing evenly between crepes; roll up crepes and place seam side down in baking dish; pour remaining marinara sauce over crepes and bake in oven 30 minutes; sprinkle reserved 1/4 cup Parmesan cheese over top and cook additional 5 minutes; remove from oven and sprinkle with 1 tbsp reserved parsley; serve

Servings: 4-6

POBLANO-KIELBASA-CORN CREPES

I don’t believe there’s any filling that doesn’t taste better in a crepe, whether it’s of the sweet variety or the savory. Though my guys are far more accustomed to fruit-filled crepes, they thoroughly enjoyed the poblano, kielbasa, corn, and red onion in these. Definitely a make-it-again recipe.

Poblano Corn Kielbasa Crepes

4 Poblano chiles

3 eggs

2/3 cup flour

1 cup milk

2 tbsp melted butter, plus a little extra for cooking crepes

1 tbsp olive oil

8 oz Polska Kielbasa sausage, chopped

1 medium-sized red onion, chopped

1-1/2 cups corn (I used shoepeg white corn)

1 cup Monterey Jack cheese

1) Preheat oven to 425 degrees

2) Place Poblano chiles on baking pan and roast 20 minutes until blistered

3) Meanwhile, to blender add eggs, flour, milk, and butter; blend 30-60 seconds until batter is smooth

4) Heat large skillet over medium; lightly brush skillet with butter; pour enough batter in pan to make 5″ diameter crepes; when crepes set and little bubbles form on surface, flip and immediately transfer to plate (you should end up with 14-16 crepes, though you can make larger ones if you prefer); set aside

5) Peel and seed roasted poblanos; slice into bite-sized strips

6) In large skillet over medium-high, heat olive oil; add kielbasa sausage and red onion and cook 5 minutes; add poblano chile and corn and cook 3 minutes; remove from heat

7) Assemble crepes as follows: divide sausage-poblano mixture evenly between crepes, spooning onto one half of each crepe; top with cheese; fold each filled crepe in half and again to form quarters; place on plates and immediately serve

Servings: 4

LEMON-BLUEBERRY BLINTZE SOUFFLE

Our family enjoys cheese blintzes, but making a dozen or more crepes to stuff with delightful cheese is a bit time-consuming. Enter the Blintze Souffle. It tastes just like beautifully stuffed crepes but–surprise, surprise–is easier to make and serve. Gone. All gone 🙂

Lemon Blueberry Blintze Souffle1

Lemon Blueberry Blintze Souffle2

1-8 oz pkg reduced-fat cream cheese

2 cups small-curd cottage cheese

6 eggs, divided

2/3 cup + 2 tbsp granulated white sugar

1 tsp vanilla extract

1 cup sour cream

1/2 cup lemonade

1/2 cup (1 stick) butter, softened

1-1/4 cup all-purpose flour

2 tsp baking powder

1 tsp lemon zest

1 cup water

2 tbsp cornstarch

1/4 tsp cinnamon

pinch of salt

2 cups frozen (or fresh) blueberries (or other berry/fruit)

2 tbsp lemon juice

1) Preheat oven to 350 degrees; lightly oil 13×9 baking dish

2) To large mixing bowl, add: cream cheese, cottage cheese, 2 eggs (reserving 4 eggs), 2 tbsp sugar (reserving 2/3 cup), and vanilla extract; beat on medium speed for 2 minutes; set aside

3) To large mixing bowl, add: reserved 4 eggs, sour cream, lemonade, and butter; beat on medium speed for 2 minutes; gradually beat in flour, 1/3 cup reserved sugar (reserving 1/3 cup), baking powder, and lemon zest

4) Pour half the egg-sour cream batter into bottom of prepared baking dish; gently spoon cream cheese mixture over batter; gently pour remaining egg-sour cream batter over cream cheese mixture; bake in oven 45-50 minutes until souffle puffs, is lightly golden, and just firm in the center

5) 10-15 minutes before souffle is ready to come out of the oven, add to a medium-sized saucepan: water, remaining 1/3 cup sugar, cornstarch, cinnamon, salt, blueberries, and lemon juice; cook over medium-high heat, stirring often, 8-10 minutes until berry mixture thickens; remove from heat

6) Remove souffle from oven, spread berry mixture over top (or you can serve on the side), and enjoy!

Servings: 6-8

BANANA-BLUEBERRY-LIME RICOTTA CREPES

Really, these crepes (AKA “blintzes”) should be dessert, but we made them into dinner (notice the ricotta cheese and…um…eggs). What made them special? Everything. However, I believe the lime juice and zest sets them apart. Put those thumbs up!

Banana-Blueberry-Lime Crepes

CREPES (about 12):

2 eggs

2 cups milk

1 tbsp granulated white sugar

pinch of salt

1-1/2 cups all-purpose flour

8 tbsp butter, melted (plus a little more for cooking crepes)

FILLING:

1-15 oz container reduced fat ricotta cheese

1 egg

1/4 cup powdered sugar

zest of 1 lime

SAUCE:

2 tbsp butter

12 oz frozen blueberries

1/2 cup granulated white sugar

1 tsp cornstarch

juice of 1 lime

2 ripe but firm bananas, sliced thick on the diagonal

1) Preheat oven to 400 degrees; lightly grease 9×11 baking pan

2) In medium-sized bowl, whisk eggs, milk, sugar, and salt; gradually whisk in flour; pour in melted butter and whisk until well combined and lumps disappear

3) In non-stick skillet over medium heat, melt a little butter; using a 1/4 cup scoop, pour crepe batter into skillet, tilting skillet to form 6-7″ diameter crepes; cook approximately 30 seconds each side until lightly golden; transfer to plate and continue until all batter is used (should make about 12 crepes); set aside

4) In medium-sized bowl, mix ricotta cheese, egg, sugar, and lime zest; divide ricotta filling between crepes, spooning down center of each crepe; roll up crepes and place seam-side down in baking pan; bake in oven 20 minutes

5) Meanwhile, to medium-sized saucepan add butter, blueberries, sugar, cornstarch, and lime juice; cook 10 minutes over medium heat, stirring occasionally; reduce heat to low

6) Remove crepes from oven, pour blueberry sauce over top, and scatter with banana pieces; serve

Servings: 4