Strawberry Cheese Blintz

(Crepe recipe from Betty Crocker's Cookbook New and Revised Edition; Third Printing, 1980)

Filling & Topping:

• Fresh Strawberries (cut in half)


• Frozen Strawberries in tub (w/sugar substitute), thawed


• Cream Cheese, (softened at room tempature)


• Cottage Cheese (small curd)


• Sour Cream

Crepes:

• 1 1/2 c all-purpose Flour


• 1 T Sugar


• 1/2 tsp Baking Powder


• 1/2 tsp Salt


• 2 c Milk


• 2 Eggs


• 2 T Margarine or Butter, melted


• 1/2 tsp Vanilla

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6- to 8-inch skillet; heat over medium heat until bubbly. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film covers bottom.

Cook until light brown. Run widespatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep covered.

Spread thin layer of cream cheese on crepe. Then spread cottage cheese on top. Place strawberries down center of crepe. Roll up crepe & spread thin layer of sour cream on top. Then spoon on strawberry topping.

*Note: I got the idea from I-Hop's Strawberry Cheese Blintz