Cinnamon Blintzes To Freeze Recipes

Steps:

• Sift together flour, salt, baking powder, and powdered sugar.
• In a separate bowl, whisk the eggs. Add the milk, water, and vanilla.
• Make a well in the dry ingredients and add the liquid ingredients. Stir until combined. Ignore the lumps- they will take care of themselves.
• Refrigerate for 2-3 hours or overnight.
• Stir out any remaining lumps.
• Spray a 5-7 inch skillet with nonstick cooking spray. Heat (but not so that crepe will brown) Pour in a thin layer of batter until the bottom of the skillet is covered. When crepe stars to bubble, use fingers to flip over. Cook for another minute or so then cool on a clean dish towel.
• Store cooled crepes between 6x6-inch squares of waxed paper.
• Mix cottage cheese, cinnamon, and sugar to taste.
• Fill crepes. Roll up, folding in the edges (like a burrito). Wrap in wax paper. Freeze.

Steps:

• Trim bread crusts and, using a rolling pin, flatten crustless bread slices.
• Cream together cream cheese, egg yolks, white sugar.
• Spread cream cheese mixture thinly on bread.
• Roll up.
• Dip each roll in melted margarine, then in brown sugar/cinnamon mixture.
• Freeze on cookie sheet.
• Store in ziploc bags.
• To bake, take desired number of blintzes from freezer.
• Do not thaw.
• Put on cookie sheet.
• Bake at 350 degrees 15-20 minutes.

Steps:

• In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.