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Dear List Mates,

In the past I have shared recipes for breads and cookies. This recipe will
be a bit different - Cheese-filled crepes. We used to make it with all
purpose flour, and now I make it with white rice flour. It is good for a
light lunch, an item on the brunch table, or something to take to a muchy
party. At the last party, the crepes disappeared off of the plate before
they got cold. For the party we made two kinds - traditional white (rice
flour) and ones with a French (Brittagne) flair - buckwheat. Nobody at the
party recognized that the crepes were gluten free. I asked around. We,
ourselves, freeze the crepes and bring out a few at a time just to eat them.
For us it is not always a party food.

The only problem with the recipe is that it takes some amount of work, and
that is best divided into two sessions - making all of the crepes and then
filling them with fresh filling that you make just prior to filling the
crepes. The third step - popping them into the oven is no work at all. Here
is the link to the recipe:

http://base.google.com/base/a/596053025598283401

If you have trouble with the link (sometimes the characters seem to get
corrupted with the list server), go to the following URL
http://base.google.com/base/a/vdolcourt
and visually search for Gluten Free Cheese Blintzes (Cheese-Filled Crepes).

A lot of peple will recognize the recipe. There are lots of variants. Most
are made with considerably more egg and less flour. The filling in most of
the others is very much richer. This recipe is on the lean side. We don't
generally put a topping on the filled crepes, but traditionally they are
served with a fruit topping, jam, or sour cream.

Enjoy! Let me know your variations.

Vic - Sunnyvale, CA


<http://base.google.com/base/a/vdolcourt>

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