Monday, May 31, 2010

Strawberry Smiles and Gluten Free Blintzes with the Freshest Toppings

It is strawberry picking season again. This is an awesome field trip that takes full advantage of having multiple picking preschoolers. The kids love to go to the farm and they enjoy harvesting pounds of strawberries.

The tractor rides are fun for my city kids.
They truly enjoy the whole country kid experience. Of course the samples are an added nutritional bonus.
Notice the juice stains on tee shirts. It is rare to see my children eating berries while fully clothed in their REAL CLOTHES, so take note accordingly. School provided tee shirts are meant for berry stains, SCORE on the tie dye shirts!

The whole family had a blast together.


We harvested 19 pounds of berries which took me about an hour and half to individually wash, core, and store in the quart freezer bags. We are set for smoothies for 4-6 months. The ripest, juiciest berries were reserved for the topping on my gluten free cheese blintzes.

The following is my now famous Gluten Free Crepe and Gluten Free Cheese Blintz recipe for your enjoyment.

French Crepes
Ingredients:
6 eggs
2.5 cups whole milk
pinch of salt
stick of melted butter
1.5 cups Jules Nearly Normal Flour
additional butter for pan

In a medium mixing bowl, whisk the eggs.
Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.

Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter.

Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over and continue cooking another few seconds. Transfer to a plate with waxed paperand repeat cooking crepes until all the batter is used and all the crepes are stacked between the wax paper pieces.

Crepes can be frozen and used later, or can be filled and rolled into blintzes.

Cheese Blintz Recipe
Use crepes as prepared above
Ingredients for Cheese Filling:
1/2 cup chilled half and half
1/2 cup cottage cheese
8 ounces cream cheese, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated orange zest
Confectioners' sugar for decoration
Strawberry topping

Mix the cottage cheese and cream cheese in a bowl or using a hand mixeror stick blender until as smooth as possible (it will remain a bit grainy, from the cottage cheese). Add the sugar, vanilla, and zest and mix. Fold in the half and half.

Blintz assembly:
Place a dollop of the blintz cheese filling in the center of the crepe.

Fold edges in then tuck to roll like a burrito. Place seam side down in a hot skillet brushed with butter. Pan fry until golden brown and heated all the way through, then transfer to a baking dish to keep warm. Top with fresh berries and powdered sugar.Enjoy for brunch or Memorial Day traditional Jewish meal as now requested by Jeff. We have started a new family tradition- Memorial Day strawberry picking, followed by labor intensive prepared from scratch, Gluten Free Blintzes with fresh toppings.

Enjoy!

4 comments:

Anonymous said...

I get why you chose "school provided tee shirts." Still, it made me smile when I think of all the pink clothes these kids have! Babette

Triplethefunplus2 said...

YUM! Can't wait to give this a try!

Alice said...

Yummy~I have been thinking about these all week and made them this morning. So worth the work!!! Thanks for posting this receipe.

Alice said...

Ours were gone quickly too! Boy they are time consuming though. I think I will make the crepes in advance and freeze a bunch, then thaw for blintzes as a special breakfast or brunch.

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