Thursday, March 31, 2011

Crepes with Homemade Buttermilk Cheese...

Out of cream cheese?
Why not make your own?

I always keep homemade buttermilk and homemade yogurt around.
It's just cheaper to make it! I can buy milk for $2.49 a gallon at Aldi - love Aldi!

Time? -well, the buttermilk takes less than a minute to mix up and the yogurt I've learned to do in about 10-15 minutes or less. I always do 2 or 3 quarts at a time so I only have to do this once or twice a week. (Pretty frugal trade off!)

Buttermilk or yogurt cheese, are both easy! Here's a post about that. (Basically, line a strainer with coffee filters, napkins, or cheesecloth. Place strainer suspended above a bowl, pour in yogurt or buttermilk, strain overnight. The whey will drain off, leaving you with a nice, thick cheese in the filters!)

Once you have your "cheese", blend with a dash of vanilla (or other flavor, even cinnamon, or no flavors),  and sugar to taste.

Make your crepes, spread about 2 tablespoons on each, roll up, dust with sugar, and serve with fresh fruit if you like. Easy peasy!    Great for breakfast, snacks, or dessert after a light meal!

2 eggs
pinch salt
1 cup flour (unbleached here)
1 1/3 cup milk
2 T melted butter
Beat eggs well. Add salt and flour and about half the milk.
Beat well until the lumps are out, beat in the butter.
Add remaining milk, beating well to break up any flour lumps.
Cook in very lightly butter pan on low-medium heat. Pour about 3 to 4 tablespoons of batter in the center of the pan and hold the pan up off the eye, and swirl to form circle (while you're pouring). Cook until set, use spatula and fingers to flip. Cook just until light. Store between waxed paper. Can be frozen or refrigerated.

(Have you figured out that my family has gone bonkers for crepes lately? They beg 4 them!)
**Tips- don't throw out the whey!
Its good for you to just drink, blend in a smoothie, to acidify broths or soak grains, or to ferment foods (see my tab that says Nourishing Traditions or Google!)

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