Baking Chefs

BLINTZES
2 c Biscuit baking mix
1 1/2 c Milk
2 tb Sugar
1 ts Vanilla
4 Eggs
*Filling*
1 c Cream Cheese
1/4 c Sour cream
2 tb Sugar
1 ts Vanilla

: Making crepes can be easy if you already have a batch of baking mix
in the pantry. Flipping and filling takes some practice, but you’ll get it
down. Make sure your pan is hot enough to bounce a drop of water, and has
no rough spots.
: Crepes can be filled with various meat stuffings for a quick brunch
or dinner, or they are great with fruit for dessert. You can make a batch
of them and freeze them with wax paper or plastic wrap between each one.

QUICK CREPES: Combine ingredients and beat until smooth in a blender, food
processer or shaker container. Mixture will be thin.

~To Use
: For each crepe, ppour about 1/4 cup of batter into a hot, greased
pan. Turn pan until batter covers the bottom and cook over medium heat
until golden brown. Loosen edge with a spatula, trn over and cook the other
side unitl golden brown.
: To reheat frozen crepes: either thaw, still wraped, at room temp
for 1 hour before warming in an oven set at 350, or nwrap and place in a
micowave on medium for 1 or 2 minutes.

~Ideas
: For dinner or brunch crepes, try filling with a spoonful of finely
ground tuna, chicken, or turkey salad and top with white sauce.
: For dessert, fill with spiced apples, sweetened cherres or berries;
top with swetened whipped cream and dust with cinnamon.

BLINTZES:

Mix batter and cook, as for crepes. Fill the crepe while still warm with
sweetened cream cheese, top with sour cream, and dust with more sugar.