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Prepared by Chef Timothy Groody
Flatiron Kitchen & Tap House
Yield: Six Servings
Crepe Batter
2 eggs
1 1/4 c. (300 ml) milk
1 c. plain flour
1/4 tsp. salt
2 tbsp. melted butter or vegetable oil
2 T chopped parsley or chives or combination
Beat together the eggs and milk with a whisk. Sift the flour with the salt and add to the egg and milk mixture. Add the herb, melted butter or vegetable oil and blend thoroughly. If beating by hand, strain the mixture through a sieve to remove any lumps. Allow the mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix. Heat a non-stick pan over medium to low heat. Pour 1 or 2 tablespoons of the batter in the center of a hot, lightly oiled non-stick fry pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. They should have little to no color. This should makes 12 crepes.
Strawberry Syrup
2 cups strawberries cut in ¼
¼ cup maple syrup
pinch cinnamon
pinch nutmeg
Place in a pan over medium to high heat. Let it come to a boil and simmer a few minutes until berries soften. Reserve.
Filling
1 cup mascarpone
1 cup cottage cheese
zest of 1 lemon and 1 orange
1 egg yolk
1 tsp vanilla
2 cup chopped strawberries
Mix all ingredients except the berries. Place crepe flat on a board. Spoon some cheese mixture 1 ½" = 2" from the end of the crepe. Press some berries into the cheese. Fold the end over to form a tight cylinder. Roll to the middle and fold open ends into the center. Finish rolling. Place in a greased baking dish (edge down) that is just large enough to hold 12 blintzes. Repeat. These can be made a day ahead. To heat bake in a 350* oven until warm and slightly golden. Spoon over strawberry syrup. Serve and Enjoy!!!!!
