From: busuioc@acsu.buffalo.edu (Anca I. Busuioc)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST--Blintzes or Crepes
Keywords: crepes, clatite
Date: 17 Dec 92 03:50:41 GMT
Organization: UB

In article <CMM.0.90.4.724346666.kobrien@magnus.acs.ohio-state.edu> kobrien@magnus.acs.ohio-state.edu (Kathy O'Brien) writes:
>
>Looking for a good recipe for Cheese Blintzes or Crepes served with fruit, or
>any variation.  I think I have a decent recipe for the shell but would
>appreciate one for the filling.  Please e-mail me directly.  Thanks!!!
>
>Kathy O'Brien
	
KATHY,
	i've never had blintzi.  al i know is they're russian, and they
involve huge quantities of butter.  now, about the crepes:
	in my family they make them with practically anything for a
filling.  if they are for desert: put a tsp of your fav fruit preserve inside
the cre^pe, spread evenly, then roll it till it looks like a big cigar.
put a few on a plate; serve warm, powdered w/ a little confectioner's sugar.
	for an aperitif, stack lots of cre^pes together like a layered cake.
in between layers you can put:  a cheese mixture, or spinach mix, or meat mix,
whatever strikes your fancy.  warm it up, serve in slices (like a cake)
with a dollop of sour cream on top (i love the spinach version.)  
	i have a cookbook with me, as i was going to post some romanian
recipes, i might as well start with the romanian equivalent of cre^pes,
which is called CLATITE.   my apologies for the somewhat clumsy translation.
the book is _carte_de_bucate_, by sanda marin, used by my mom for 25 yrs.

first, the desert version:
------------------
CLATITE (= cre^pes) 
------------------

QUANTITIES:
1 cup flour    			2 eggs
1 glass milk			pinch of salt
2 tsp. sugar			2 tsp butter or oil 
some jam, marmalade or fruit preserve
an extra tbsp butter or oil for the frying pan.

PROCEDURE:
	put flour in a bowl, make a "crater" in the middle, break the eggs
there, add the salt, sugar and milk.  mix well with a fork or a whisk until
there are no more lumps. add the 2 tsp melted butter or oil, mixing
continuously, until you get the consistency of buttermilk.  let it rest for
1 hr.  
	after an hour: put a pan on the stove, at medium high.  when hot,
grease it a little, as evenly as you can.  put a tbsp of the mixture in the
pan, moving the pan quickly so that its bottom will be completely covered
by the mixture (depending on the size of the pan, you may need more or less
of the mixture; NOTE: the thinner the cre^pes, the better.  a _lot_ thinner
than pancakes!)
	when the cre^pe is light brown on one side, turn it with a quick
upward movement of the pan (i rarely succeed in doing this, more often than
not it lands on the ceiling, or on my face :-) so i turn my cre^pes with a
very wide knife.  it works.  the main thing is not to break them.  however,
if you're not a complete klutz like me, try the said "quick upward
movement".  it looks impressive.)
	cook all your crepes like this adn stack them on a plate.  from
time to time stir the mixture in teh bowl so that it wouldn't settle.  if
it looks too thick at the bottom of the bowl, you can add a little more
milk.  once again, the crepes should be _very_ thin.   from 2 eggs, and
using a medium-size pan, you should get up to 20.  this is supposed to be
the measure of one's skill (whatever...)
	when all of them are ready, fill each with jam and roll like a big
cigar.  stick the stack of "cigars" in the oven for a few minutes.  then
sprinkle with rum (optional), powder with confectioner's sugar, and serve.
(for a more striking effect, you can flambee them, if you like. i know the 
french do that;  we prefer not to.)
	
FOR AN APPETIZER: stack the pancakes, put various fillings between the layers.

	layers: 16-20 cre^pes, prepared as above but WITHOUT THE SUGAR.
	filling: it varies.  first my favourite, the spinach:
	(DARN! it's not in the book.  i'll have to ask my mother)

ok, i found the cheese filling, and some meat filling, also cabbage filling
(interesting, i never had that)  i have to leave pretty soon, so i'll post 
tomorrow.  
	good night,
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA