BUBE YAEL'S BLINTZAS

INGREDIENTS:

BLETLACH (LEAVES/CREPES):

1/4 tsp. salt
1 cup flour
1 cup water
4 egg
butter

FILLING:

1 lb. cottage cheese
1 egg yolk
1 tbs. sugar
1/8 tsp. salt

DIRECTIONS:

Sift the flour with the salt and salt. Beat eggs well, add water. Add
flour gradually to eggs, stirring constantly, until batter is smooth and
thin. Heat a small non-stick frying pan, non-stick makes life easy, and slightly coat with a very thin coat of butter. When the pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny.Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles.

Mix the filling ingredients well. Now it's time to 'put your blintzas together.' Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the top down. SAVLANOOT! (patience) Just try it, it's easy.

At this point you can store them in the fridge, or freeze them. They
freeze well. To finish, just fry them in a small amount of butter / canola oil, until browned.

Best served with sour cream. They are a bit complicated, but not really
difficult. and they freeze so well. Use well seasoned pans - 6".
YIELDS: 6 servings

SHMUEL'S STRAWBERRY-CREAM FOR CREPES &/OR WAFFLES

DIRECTIONS:

4 cups freshly sliced strawberries
2 tbs. sugar
14 oz. can sweetened condensed milk
1/4 cup lemon juice
1/2 cup heavy cream - whipped
12 large crepes
12 large whole strawberries to garnish

INGREDIENTS:

Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream.
YIELDS: 6 servings.

BINYAMIN'S BELGIUM WAFFLES

2 cup flour - sifted
2 tsp. baking powder
3/4 tsp. salt
3 egg yolks - beaten
1 3/4 cup milk
1/3 cup oil
3 egg whites - slightly beaten

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour approximately 7/8 cup batter into the preheated grid. Close and bake about 4 minutes. Serve hot with butter and syrup or top with ice cream and a dessert sauce.
Makes 5 -6 pieces.

YIELDS: 3 Servings

WAFFLE VARIATIONS:

PECAN WAFFLES:

Stir into plain waffle batter beforefolding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffle iron.

CINNAMON WAFFLES:

Sift 1 1/2 tsp. cinnamon with the dry ingredients when preparing plain waffle batter.

APPLE WAFFLES:

Stir into plain waffle batter, before folding in the beatenegg whites, 2 cups peeled, diced apples.

LEMON WAFFLES:

Add 2 tsp. grated lemon rind to egg yolk, milk mixture in waffle recipe.

CHEESE WAFFLES:

Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese.

CHOCOLATE WAFFLES:

Substitute 3 tbs. cocoa for the 3 tbs. of the flour when preparing plain waffle batter.

CHOCOLATE CHIP:

Stir into plain waffle batter before folding in the beaten egg whites ADD 3/4 cup chocolate chips.

SARAH'S BLINTZAS

BLETLACH: (LEAVES/CREPES):

1/4 tsp. salt
1 cup water
2 cups flour
3 egg

FILLING:

1 lb. cottage cheese
1 tbs. sugar
1 egg yolk

DIRECTIONS:

Sift flour and salt. Beat eggs well, add water. Add flour gradually to
eggs, stirring constantly, until batter is smooth and thin. Heat a small
frying pan, Teflon makes life easy, and smear with a very thin coat of
butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table
cloth. I always use one, but I Guess you can use paper towels. Continue
until all the batter is used. Should make 10 or 12 circles. Mix the ingredients well. Now it's time to 'construct your blintzas.'

Put some filling off center on each circle. Fold the bottom up
and the top down. Tuck in sides, or fold in, before you put the op down.
SAVLANOOT! (patience)- Just try it, it's easy. At this point you can store them in the
fridge, or freeze them. They freeze well. To finish, just fry them in a
small amount of butter, until browned Great, served with sour cream. They
are a bit complicated, but not really difficult. Use well seasoned pans, 6".
This varied formula should make about 50 pancakes.
YIELDS: 6 servings

MENACHEM Z'S NUTTY MAPLE ""WAFFLES""

1 1/2 cups all purpose flour
2 tbs. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2 eggs - separated
1 can evaporated skim milk (12 oz.) / semi-sweet fresh skim milk
3 tbs. vegetable oil
1/2 tsp. maple flavored extract
1/2 cup finely chopped pecans

DIRECTIONS:

In medium bowl, combine flour, sugar, baking powder, and salt; set aside. In a large mixing bowl, combine egg yolks, evaporated skimmed milk, oil and maple extract; beat well. Gradually add dry ingredients, beating well after each addition until smooth. In small mixer bowl, beat egg whites until stiff-peaks form. Fold into batter. Preheat waffle iron according to mfrs. instructions. Pour 1/2 cup batter onto hot iron; sprinkle with1 tablespoon chopped pecans. Bake 3 to 4 minutes or until steaming stops. Repeat with remaining batter and nuts.
YIELDS: 8 servings

NUTTY MAPLE ""PANCAKES"":

Pour 1/2 cup batter onto preheated greased griddle or electric frying pan. Sprinkle with 1 tablespoon chopped pecans; bake and turn. Repeat with remaining batter and nuts.

BECKI'S BERRY CREPE FILLING WITH ORANGE SAUCE

INGREDIENTS:

1 cup fresh blueberries
1 cup sliced strawberries
1 tbs. sugar
3 pkg. cream cheese, softened (3oz)
1/4 cup honey
3/4 cup orange juice
8 crepes - 6 1/2"

DIRECTIONS:

Combine blueberries, strawberries and sugar in small bowl; set aside. To prepare sauce, beat cream cheese and honey until light; slowly beat in orange juice. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon about 1 tablespoon sauce over berries. Roll up; place on serving plate. Repeat with remaining crepes. Pour remaining sauce over crepes.

YIELDS: 4 servings