Ricotta-Filled Pancakes - Cheese Blintzes - Need recipe conversion

[Guest guest]

I am interested in making cheese blintzes and making them as low-carb

as possible, yet still NT style. Would anyone care to look at this

recipe and try a conversion for me that I can try? Thanks.

Ricotta-Filled Pancakes

This recipe is very much like " Pannekoeken, " a traditional Dutch

dessert made of thin spongy pancakes filled with a variety of sweet

cheese and fruit-based fillings. Our version is only slightly

sweetened, making it perfect for brunch.

3 eggs

3 tablespoons Atkins Quick Cuisine Bake Mix

1/4 teaspoon salt

1/3 cup heavy cream

3/4 cup ricotta cheese

1/4 cup sugar-free fruit preserves, any flavor

2 teaspoons granular sugar substitute

1 1/2 tablespoons unsalted butter

1. In a medium bowl, whisk eggs, bake mix and salt until smooth.

Gradually whisk in cream. Let stand 5 minutes.

2. Mix ricotta, fruit spread and sugar substitute.

3. Melt butter in a small, 6-inch nonstick skillet over medium heat.

Spoon batter into pan (using 2 tablespoons) and tilt pan coat bottom.

Cook until puffed and golden on bottom, about 3 minutes; turn over and

cook 1 minute more. Transfer to a plate. Repeat with remaining batter.

4. Spread pancakes with ricotta mixture, roll and serve.

You can find this article at:

http://atkins.com/food/recipes/all/RicottaFilled_Pancakes.html

[Guest guest]

,

It's your basic crepe recipe. I make crepes once a week, varying the type

of sprouted flour. Some days, I use barley. Others, spelt. Some, winter

soft wheat (low in gluten and that's further reduced when sprouted). So,

simply use your favorite flour to replace the bake mix. I use ghee on my

crepe pan, btw. For the filing, here's another variation - you can use

ricotta (watch out for the store stuff - usually has carageenan in it -

glutamic acid), or you could use cream cheese which is my favorite. For my

cream cheese filling I blend a large lump of it (oh, boy...measuring...let's

see....maybe 3/4-cup? Maybe 1 cup?) with 1-2 eggs, depending on my mood. A

dash of vanilla, a little raw honey and a little milk. I go for a

consistency of blue cheese dressing - thick but pourable. Right after I've

poured my crepe on the pan, I drizzle on some of the cream cheese or ricotta

filling - maybe 2-3 T of it. I fold the crepe into a square packet,

covering the filling so the filling gets to steam itself inside the crepe

(it will get puffy), and then I flip over to the other side, cooking for

less than :30. Total cooking time is less than 2-minutes on a medium-low

temp. Slip onto a plate, drizzle with favorite sauce and a little sour

cream. The filling will have a baked custard-type texture - makes people

moan which is my #2 reason for cooking. HTH

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Ricotta-Filled Pancakes - Cheese Blintzes - Need recipe

conversion

I am interested in making cheese blintzes and making them as low-carb

as possible, yet still NT style. Would anyone care to look at this

recipe and try a conversion for me that I can try? Thanks.