We were busy in the kitchen today. We started off the morning getting ready for a weekend catering job. Hummus & Garlic Feta Dip , coffee cake, cookies, jalapeno cheesecake and then moved on to making the crepes, filling and sauce for the blintzes.

Blintzes are made by every culture, they’re just known by different names. My polish mother in law calls them naleshniki.

I have been using the same recipe for crepes since I made my first ones when I was 12 years old.

Crepes (30)
Ingredients

2 1/4 cups milk
1 3/4 cups flour
3 eggs
1/4 cup butter — melted
1 pinch salt

Instructions

Add milk, eggs to blender and process. In 2 or 3 additions add flour, add melted butter. Let mixture stand for at least 1 hour.
Heat crepe pan, lightly oil, swirl batter, cook until crepes are done then flip and lightly cook second side.

The filling for my blintzes has changed over the years from cottage cheese to ricotta cheese. It’s easy and straight forward.

1 454 gr tub of ricotta

1 large egg

2 tbsp lemon juice

1 tsp vanilla

1 tsp cinnamon

sugar to taste.

Mix up the filling and place a tablespoon or so in the centre of your crepe. Fold up from the bottom then fold in the sides and finally fold down the dop. Fry on both sides in hot butter and serve with your favourite sauce.

Holy crow, it is more than a week since my last entry. I have worked a ton of the shifts at the RCCC and I certainly have a feel for the restaurant.
We have introduced a bunch of menu items that I really enjoyed.
We put the Ultimate Grilled Cheese Sanwich on the menu and served it with Red Onion Confit. In the restaurant these recipes are adapted to suit my personal taste (and become my secret recipes) but the original recipes are great!
At home last week we made Sushi with the carpool girls. My son, however, was not interested in the sushi making and quietly disappeared and watched a movie.
I am trying to wind down and take the day off but am having trouble relaxing a couple of hours shopping should help.