Bergiesacornsquashblintzes Recipes

Steps:

• For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
• Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
• For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
• Serve with sour cream and fruit preserves.

Steps:

• With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
• Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
• Make assorted fillings, roll up and fry, or bake or freeze for another day.

Steps:

• Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
• Cool.
• Then peel, cut and discard seeds.
• Puree Squash with 4 1/2 Tbsp of butter until very smooth.
• Transfer to a bowl, stir in salt, nutmeg and pepper.
• Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
• Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
• Continue adding a Tbsp of butter for each batch until all are browned.
• Place seam side down in a large baking dish.
• (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
• Position rack in center of a 400F degrees degree oven.
• Melt remaining butter and brush over crepes.
• Sprinkle with Salt and Pepper.
• Bake uncovered, until puffy (about 20 minutes).
• Top each crepe with Sour cream and chives and serve immediately.
• Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
• Heat 6" crepe pan, brush lightly with butter.
• Use about 2 Tbsp of Batter for each crepe.
• Cook crepe until batter is set and edges are golden.
• Do not cook second side.
• Can be prepared ahead.
• Stack between sheets of baking paper and wrap in Plastic and refrigerate.
• These freeze well for up to a month.

Steps:

• 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 cups packed cottage cheese (reserve remainder for another use). Combine 1 1/4 pounds hoop cheese or 2 1/2 cups packed dry cottage cheese and sugar in processor; blend well. Add eggs and salt; process until almost smooth, scraping down sides of bowl occasionally. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
• Crepes
• Combine 1 1/2 cups water and eggs in blender. Add flour, sugar and salt. Blend on lowspeed until 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 hours, stirring occasionally.
• Heat 10-inch nonstick skillet over high heat. Brush very lightly with oil. Transfer 3 tablespoons batter to small cup. 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 until 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 cup 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 chill overnight or freeze up to 1 month. Do not thaw frozen blintzes before cooking.)
• Compote
• Combine all berries, sugar and lemon peel in large bowl. Let stand at room temperature until berries defrost, sugar dissolves and juices form in bowl, stirring occasionally, about 1 1/2 hours.
• Strain berry mixture thoroughly, reserving juices. Place cornstarch in heavy medium saucepan. Gradually add reserved juices to cornstarch, whisking until smooth. Whisk over high heat until syrup boils and is thick and clear, about 2 minutes. Transfer to bowl. Cool 15 minutes. Mix berries into syrup. Adjust tartness with lemon juice. (Can be prepared 3 hours ahead. Cover and chill.)
• Assembly
• Pour oil into 2 large nonstick skillets to depth of scant 1/8 inch; heat over medium-low heat until hot. Place blintzes seam down in skillets. Cook until bottoms are brown and crisp, shaking pans gently and moving blintzes occasionally to prevent sticking, about 6 minutes (for frozen blintzes, cover skillet for first 6 minutes). Using spatula, turn blintzes over; cook until blintzes are brown and crisp and blintzes feel firm when lightly pressed, about 5 minutes. Transfer to paper towel-lined platter. Place 2 blintzes on each plate. Spoon compote over blintzes. Top with sour cream. Sprinkle with lemon peel.

Steps:

• For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.