Sweet Cheese Crepes, Brian Leigh
Every Sunday we'd head to my Grandmother's farmhouse in Auburn, Ohio and nine out of ten times, there'd be a pile of fresh crepes waiting. piled high, some rolled up with this cottage cheese sugar mixture, or jelly, or butter and sugar. Sometimes we'd show up before they were rolled up and we'd be put to work!
Every Sunday we'd head to my Grandmother's farmhouse in Auburn, Ohio and nine out of ten times, there'd be a pile of fresh crepes waiting. They'd be piled high, some rolled up with this cottage cheese sugar mixture, or jelly, or butter and sugar. Sometimes we'd show up before they were rolled up and we'd be put to work, spooning in ooey gooey mixtures and rolling those piled high pyramids. After my grandmother passed on, my aunts and mother would still make crepes for family get togethers.It wasn't until later in life that I was introduced to blintzes and I made the connection. This is a modified, Brian-ified version of the traditional recipe. My version blends the cheese mixture, reduces the sugar and adds some bourbon because reasons. The biggest variation on the family tradition is that I parcel the crepes out into blintzes, though, sometimes, when I am feeling particularly nostalgic, I will still serve these crepes rolled up into that remembered pyramid.This dish was to be paired with a Pancetta Zucchini Quiche on Episode 5 of The Great American Recipe for the Holiday Traditions 90 Minute Challenge.
Every Sunday we'd head to my Grandmother's farmhouse in Auburn, Ohio and nine out of ten times, there'd be a pile of fresh crepes waiting. They'd be piled high, some rolled up with this cottage cheese sugar mixture, or jelly, or butter and sugar. Sometimes we'd show up before they were rolled up and we'd be put to work, spooning in ooey gooey mixtures and rolling those piled high pyramids. After my grandmother passed on, my aunts and mother would still make crepes for family get togethers.
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