Recipe Talk

What's the difference between a crepe & a blintz?

Blintzes are basically Jewish crepes. A blintz is a thin, flat pancake rolled.

Blintzes

Ingredients - Crepes

1/2 cup flour

2 eggs

1/2 teaspoon salt

2/3 cup milk

1 Tablespoon shortening

Ingredients - Filling

1/2 pound farmer's cheese (bulk)

1/4 pound cream cheese

2 teaspoons melted butter

Pinch of salt

1 egg

Cinnamon and sugar to flavor

Note: Double recipe to get enough crepes to be
filled.

Filling: Mix all filling ingredients together.

Crepes: Sift flour; add all ingredients, slowly
beating well to form a smooth, ultra-thin batter. Pour out thin onto a slightly greased and very hot frying pan. Bang pan, face down, to remove crepe; repeat.

Assembly: Place a small amount of filling onto a crepe. Start to roll the crepe, folding the sides in, and continue to roll the crepe. Place completed crepe in a greased (butter) frying pan to brown and warm up cheese. Serve either plain or with a blueberry or strawberry sauce.

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Quick Crepe Recipes
Warm and gently dusted with powdered sugar or sprinkled with cinnamon-sugar, dessert crepes sweeten a simple meal or special occasion. Or, plain crepes can be dressed up with honey, lemon curd, chocolate-hazelnut spread, fruit preserves, or marmalade. Savory dinner crepes filled with chicken, vegetables, shredded cheese, or other combinations blend for a tasteful entree with a touch of spice. Use the following recipes, or create your own personalized crepe favorites.

Crepes 1-2-3
Somewhere along the line, the simple crepe acquired a reputation for complexity that belies its street-kiosk origins. The trick is the right pan -- shallow, heavy, and with a well-tempered iron or nonstick surface -- along with some trial runs, and a flip of the wrist.

More: Crepes 1-2-3

Savory Dinner Crepes
Meats, vegetables, or cheeses, plus dabs of sauce, make quick fillings and are a great way to use leftovers to create a personalized dinner crepe.

More: Savory Dinner Crepes

Fruit-and-Herb Crepes
Sage, basil, or mint add a fun look and taste to delicate crepes. Rosemary Divock fills them with a yogurt-fruit mixture that brings a summery flavor to the table. Use whatever fruit combination you prefer for dessert or at a brunch.

More: Fruit-and-Herb Crepes

Cheesecake Crepes
These delicate pancakes are stuffed with a cream cheese filling and covered with a pineapple-berry sauce.

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Crepes aren't as hard to make as you might think. But they are one of those mystery items, says Chef Gareth Jones, instructor at Liaison College, a cooking school on John Street South. He says people think they are difficult to make because most home cooks don't make them.Food magazines also have given the impression that crepes are something only French chefs do well. Well, banish that thought. Jones teaches students how to make them and says crepes are simple as long as you follow the method.

ï¿1/2The nice thing about crepes is that you can do double batch and freeze them. As soon as they are cool, put wax paper between each crepe, wrap in plastic film and put in the freezer.ï¿1/2 Jones says you can keep them for a couple of weeks and pull them out when you need for brunches or desserts.

A non-stick pan is recommended but if you donï¿1/2t have one, season a pan by putting a handful of salt in the pan, heat it to medium for four to five minutes and lightly brown the salt. Remove from heat and wipe around the pan with a town when the salt has slightly cooled. ï¿1/2The salt seals the ridges in the pan and prevents food from stiking.ï¿1/2

Donï¿1/2t become frustrated if your first crepe doesnï¿1/2t work and sticks to the pan. That almost always happens, even to chefs. The trick is getting the right temperature ï¿1/2 not too hot so it burns but hot enough so it doesnï¿1/2t stick. Try his crepe recipes!

By Suzanne Bourret
The Spectator 1999