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Blintzes are a traditional jewish food, made of a soft sweet dough wrapped around a ricotta cheese inside (kindof like a soft sweet egg roll), and served with sour cream or strawberry sauce.
I've been making them atkins style, and they're delicious and easy for breakfast.
Ingredients for one sizable serving:
2 eggs
1/4 cup ricotta cheese
1 tsp SF vanilla syrup
Couple pinches of cinnamon
1 packet splenda
a couple pats of butter
Mix together the eggs, vanilly syrup, cinnamon, and a little more than half of the ricotta. Beat it until it's smooth.
Heat a 9" (or so) pan on medium-high heat, add some butter to the pan, and once it's melted add the mixture. It should start solidifying around the edges immediately. Using a spatula, lift up the edges of the eggs and let the runny part run under the edge. Continue for the rest of the edge. (Essentially, make an omlet with it).
Then turn down the heat to low, add the rest of the ricotta in little bits to half of the omlett. Cover the pan, and let it sit for a minute or so. Take if off the heat, flip the half without cheese over the other half, and slide onto a plate. Sprinkle the splenda on top as if it were icing sugar. I usually only use 2/3 of a packet, but tastes differ.
It sounds a bit involved to make, but it's really quite simple. It's delicious, and it only has less than 5g of carbs.
I've been making them atkins style, and they're delicious and easy for breakfast.
Ingredients for one sizable serving:
2 eggs
1/4 cup ricotta cheese
1 tsp SF vanilla syrup
Couple pinches of cinnamon
1 packet splenda
a couple pats of butter
Mix together the eggs, vanilly syrup, cinnamon, and a little more than half of the ricotta. Beat it until it's smooth.
Heat a 9" (or so) pan on medium-high heat, add some butter to the pan, and once it's melted add the mixture. It should start solidifying around the edges immediately. Using a spatula, lift up the edges of the eggs and let the runny part run under the edge. Continue for the rest of the edge. (Essentially, make an omlet with it).
Then turn down the heat to low, add the rest of the ricotta in little bits to half of the omlett. Cover the pan, and let it sit for a minute or so. Take if off the heat, flip the half without cheese over the other half, and slide onto a plate. Sprinkle the splenda on top as if it were icing sugar. I usually only use 2/3 of a packet, but tastes differ.
It sounds a bit involved to make, but it's really quite simple. It's delicious, and it only has less than 5g of carbs.
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