Tuesday, August 25, 2009
It has become a weekly necessity at the grocery store.
That, and eggs.
And Greek Plain Yogurt.
But cottage cheese, it's really all over the place these days.
First it was for dipping my corn chips.
Then it was to top my turkey burger.
Now to go inside my crepes.
Another ditty discovered via Everyday Foods.
Blend 4 eggs/ 1/4th tsp. salt/ 2 1/4 cups milk/ 2 cups flour (I do half whole wheat)/ 1/4 cup butter
1 cup cottage cheese/ 1 tbsp. sugar/ 1 tsp. cinnamon (or so)
Fill crepes with filling and roll,
place on cookie sheet and bake at 350 for 5 minutes.
Meanwhile, toast sliced almonds
whisk over heat 2 tbsp. apricot jam and 2 tbsp. water
Once crepes are baked sprinkle with almonds and drizzle with apricot syrup.
chances are, you're going to looohove it.