Wednesday, December 19, 2012

What's for Dinner Tonight

 As a mother and a wife I'm always thinking about what to feed my family.  Tonight's meal will consist of  Cottage Cheese Sour Dough Crepes and a Romaine Salad dresseed in a favorite homemade dressing of mine.

My friend Susan  shared some of her  beautiful Sour Dough Starter.  I have been enjoying  (and so has the family) some very nice Sour Dough Bread, Sour Dough Rye Bread among others.  Since you need to feed the starter every three of four days I seem to have plenty of very nice starter I can now ' play with'.  Yesterday I decided to make some Sour Dough Crepes which (always thinking ahead)  I would then fill with cottage cheese for  a dinner this week.  Well today is the day.

The crepes were very easy and simple to make and the filling even simpler. 

SOUR DOUGH CREPES   WITH COTTAGE CHEESE FILLING

These will be baked in a 350 degree oven for approximately
30-45 minutes

Ingredients you will need

Place filling onto crepe (about 1 tablespoon or more)
depending on the size - do not overfill

 Fold crepe over filling starting at bottom end,
then fold in sides...

 Continue to roll up the crepe

 
Place in  baking dish that has some cream and a bit
of  butter in the bottom
 


Continue to fill and roll the rest of the crepes
filling your baking dish
 If making earlier in the day, cover with plastic wrap
and place in fridge until you want to bake.
This also can be covered with plastic and aluminum foil
and put in the freezer for later use.
  If freezing just remove plastic, cover with foil and
bake from frozen at 350 for approximately 45 minutes.
Any crepes that don't fit in the pan, just wrap in either wax paper
or plastic wrap and freeze.  Then just place in  baking dish
and cover with whatever sauce you like.
 
 
RECIPE
 
Sour Dough Crepes
 
Yield : about 10-16 crepes
 
1 cup sour dough starter
3 eggs
3 tablespoons butter
3 pinches of salt
 milk to thin (1/4 cup or so)
In medium sized bowl, whisk the eggs, melted butter and salt  until combined.
Add this to the sourdough starter in a larger bowl.  Mix well.
 
Add milk until you get a thin batter.
Grease skillet lightly
 Pour about 1/4 cup of the batter into your hot skillet, roll it around
to coat the bottom of the skillet and let  cook until browning around
the edges.  Flip carefully and brown other side for about 1 min
Place on tray and continue until all batter is used up.
 
 Cottage cheese filling
 
2 cups dry cottage cheese
 3 eggs, beaten
1/4 teaspoon salt
 
I like to freeze the cottage cheese, then thaw it and
squeeze out all moisture (freezing the cottage cheese breaks it down into finer texture) and place in a medium sized bowl.
Add the beaten eggs and salt , and mix well.  Set aside
 
   Filling your crepes
 
  *See photo above
Take one cooked crepe and  place about a tablespoon of the cottage cheese filling at the
bottom end.
Fold the crepe over the cheese and then fold in sides and continue to roll up.
 Place in a pan that has been covered with a bit of cream and butter
Continue filling the crepes and filling your baking pan.
Pour some more cream over top and drizzle with melted butter.
 Cover  pan with foil for the first 30 minutes, uncover for the last minutes of baking.
Bake at 350 degrees for 30-45 minutes
Enjoy
 
*  Some like to serve these with jam, but we prefer to add
sour cream or yogurt to ours and if you like, a bit more melted  butter.
I have also added some tomato sauce to some of the cream and made it more
of a rose sauce.
 
  I always make extra crepes when making up a batch or breakfast, this way they are already done
and all I have to do is decide on what to fill them with!