Fresh
Mushroom Crepes
7 Batch crepes
(about
76)
1 Pound fresh mushrooms
1/2 Cup butter
1/2 Teaspoon
sa
lt
1/2 Teaspoon pepper
1/2 Teaspoon seasoned salt
2 Cubes beef
bouillon
4 Tablespoons dry
white
wine
1 Cup sour cream
2 Tablespoons
min
ced chives
Slice mushrooms and saute in melted butter in a
sk
ill
et
for about 4 minutes. Add salt,
pepper, seasoned salt,
bouillon
and
wine
. Cook over medium heat several minutes.
Stir
in
sour cream and chives. Heat, but
do
not boil. Spoon about 4 tablespoo
ns
mushrooms and sauce onto center
of
crepes, browned side out and fold over.
Blueberry Blintzes
7 Batch crepes
(a
bout
70
)
1 1/2 Cups Ricotta cheese
4 Ounces cream cheese
3 Tablespoons confectioners' sugar
Lemon,
zes
ted or finely grated
Egg
Combine ricotta, cream cheese, confection
et·s'
sugar, lemon
zes
t and
egg.
Blend
until smooth then
chill
filling
to firm it up
so
that it do
es
n't squirt
out
of
the crepes.
Spoon about 1/2
cup
of
the cheese
filling
along the l
ower
third
of
the crepe. Fold
the bottom edge away from you
to
just cover the
filling
, then fold the 2 sid
es
in
towards the center. Roll the crepe away from you a couple
of
times finishing with
the seam side down. Put on a plate seam side
down
until all your
blint
zes
a
re
done. Then in a skillet over
medium
heat, brush
with
melted butter and pan-fry the
blintzes a few at a time until they
brown
and crisp quickly. Drain on paper towel
and serve hot.
Blueberry Sauce
2 Tablespoons butter
2 Pints blueberries, cleaned
1/2 Cups sugar
1 Teaspoon sugar
1 Teaspoon cornstarch
Juice
of
1 lemon
Combine the butter, blueberries, sugar, cornstarch and lemon
juice
in a small
pot
over medium-high heat. Bring up to a
low
boil
and
st
ir gently until the berries
break
down
and release their
juice
. The consistency should remain a
bit
chunky.
As
it cools
down
sl
ightl
y,
it
will
thicken up a bit.
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