We had a brand new entrant for Paper Chef this time around – Honore – without a blog to post on, so I am putting his creation up here for all to see.
The full indexed list will go up in a couple of hours.
Honore’s White Chocolate – Fruit and Nut Cheese Blintzes
4 Tablespoons oil
2 cups milk
1 1/2 cups flour, sifted
1 teaspoon salt
1/2 pound cream cheese
1/2 pound Ricotta
2 Tablespoons sugar
2 teaspoons almond extract
2 Tablespoons almond paste
2 Tablespoons White Chocolate, melted (save some white chocolate to shave over the top)
Sliced fresh strawberries for garnish (can also be added to filling) could be frozen strawberries or preserves or compote.
Beat eggs, oil, and milk. Add flour and salt, beat until smooth. Chill 1/2 hour. Lightly grease hot pan. Pour 3 to 4 Tablespoons batter into the pan, turning pan to coat thinly. Fry lightly on one side. Repeat with remaining batter. Stack crepes on waxed paper, brown side up. Beat filling ingredients together until smooth. Fill each crepe with 2 heaping Tablespoons of filling and roll up. Top with strawberries & shaved white chocolate.
Sounds wonderful, Honore!