From the Kitchen

In an effort to use up every perishable item before we go, we made a gourmet breakfast this morning. I must say it turned out delish and, although not very good for you on a regular basis, it will definitely be a special breakfast request of mine in the future!

Cherry Cheese "Blintzes"

cheese filling:

8 oz. cream cheese, softened (we used 1/3 less fat kind)

2 T. milk

1/4 c. sugar

cherry filling:

1 pound fresh or frozen sweet cherries, pitted

2/3 c. water (don't add if using frozen cherries)

1/4 c. sugar

blintzes (a.k.a. big pancakes - for the Stewarts out there):

3 eggs
2 c. milk
1/4 c. melted butter
2 T. oil

1&1/2 c. flour

2 T. sugar

1/2 t. salt

Directions:

Cheese filling: Mix cream cheese and milk with hand mixer until smooth. Add sugar, mix well. Set aside.

Cherry filling: For frozen cherries, cover and microwave for 7-8 minutes on high. During last minutes of cooking, add sugar.

For fresh cherries, In large saucepan, bring water to boil. Decrease heat to medium heat, add cherries, heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or till tender. During last minutes of cooking, add sugar.



Blintzes: Mix wet ingredients together with hand mixer. Then add dry ingredients and mix with hand mixer until smooth. If you still get lumps, use a whisk. Heat large frying pan on medium heat. Spray pan with cooking spray. Take a ladle's worth of batter and pour into pan. Pick up pan and rotate the batter around the pan so it forms an even, thin layer over the entire surface of the pan. Let it cook until it bubbles in the center; 1-2 minutes. Flip over and briefly cook the other side; about 30 seconds to a minute. Slide it onto plate.



Spread open-faced blintz with 2-3 T. cheese filling and 1/4 c. cherry filling. Roll up like a burrito. Sprinkle with powdered sugar, if desired. Serves 6-8. Enjoy!