Tasty and Easy Recipes

Ingredients:
500g (2 cups or 1 lb.) flame-roasted eggplant salad
250g (1 cup) 5% Bulgarian cheese, crumbled (can use feta cheese)
1 container (180g/about 1 cup, scant) 3% cottage cheese
2 containers (300g/about 1-3/4 cup) 3% plain yogurt
3 eggs, beaten
4 tbsp. potato starch
Salt and freshly ground black pepper

Method:
Preheat the oven to 180°C (350°F).
Mix all the ingredients well and season to taste.
Line a 24cm (10″ round) diameter springform baking pan (or a rectangular disposable baking pan) with baking paper (not necessary for Teflon-coated pan or for disposable pan) and grease its inner walls.
Pour the batter into the pan and bake for 50 minutes until golden brown. Remove from the oven and cool for 20 minutes before slicing.

Ingredients:
1 cup cottage cheese
1 cup apples, coarsely grated
1/4 teaspoon salt
3/4 cup matzo meal
1 tablespoon honey
1 teaspoon lemon juice
1 tablespoon almonds, chopped
1/2 teaspoon cinnamon
4 eggs, separated

Method:
Mix all ingredients except egg whites.
Beat whites until stiff and fold in.
Spray a griddle or skillet with cooking spray. Heat and drop batter to form pancakes. Turn when bottom is browned.

Ingredients:

Batter:
* 4 eggs
* 1/2 cup milk
* 1/2 cup water
* 1 cup flour
* 1/4 cup sugar
* 1 package vanilla sugar
* Pinch of salt
* 1 Tbsp. oil

Cheese Filling I:

* 1/2 pound farmer cheese
* 4 ounces cream cheese
* 4 Tbsps. honey or
* maple syrup
* juice of 1/2 lemon
* 1 egg yolk

Cheese Filling II:

* 1 pound cottage cheese,
* strained
* 2 egg yolks
* 2 Tbsps. flour
* 2 Tbsps. sugar
* 1 tsp. vanilla sugar
* 1/4 cup raisins (optional)

BATTER: In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.

FILLING I: Combine all ingredients in a bowl and beat well. Or combine all the ingredients in a blender container and blend until smooth.

FILLING II: Combine all ingredients, except raisins, in a bowl and beat well. Or all the ingredients can be combined in a blender container and blended until smooth. Then add raisins.

TO ASSEMBLE CREPES: 1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.
2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.

VARIATION: Whole wheat pastry flour can be used instead of white flour.
Cooking Tips: