A simple treat to eat with tea...
2 eggs
2 tablespoon vegetable oil
1 cup skim milk
3/4 cup flour, sifted
1/2 teaspoon salt
In a small bowl, whisk eggs, vegetable oil and milk together. Add the sifted flour which has been whisked with the salt and stir until the batter is very smooth. Chill for 30 minutes.
Spray an 8-inch skillet with nonstick spray. Pour 3 to 4 tablespoons of batter into the skillet and turn the pan to coat it. Cook until golden brown on one side. Stack crepes on waxed paper, brown side up. Repeat with remaining batter.
To make the filling for 6-8 crepes:
1 Cup small-curd cottage cheese
1 Egg Yolk
1 Tbsp Sugar
1/2 Tbsp Lemon Juice
1 Tbsp Dried Cooking Lavender
1 Tbsp Melted butter for cooking
Confectioner's sugar for dusting tops
Drain cottage cheese in strainer or colander for at least 1/2 hour; then gently press out any excess liquid with back of spoon. In a bowl, mix cottage cheese with egg yolk, sugar and lemon juice. Add lavender and mix until evenly distributed.
Spoon filling onto center of cooked crepes. Fold over bottom, both sides and top. Melt 1 Tbsp butter in skillet; lightly brown blintzes on both sides. Sprinkle with powdered sugar. Serve warm with sour cream and/or your favorite preserves.
