Whole Wheat Blintzes
|Whole wheat pastry flour||1 Cup (16 tbs), sifted|
|Non instant powdered milk||1⁄4 Cup (4 tbs)|
|Raw wheat germ||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||3 Tablespoon|
|Strawberry sauce||1⁄4 Cup (4 tbs) (fresh)|
|Bananas||1⁄4 Cup (4 tbs)|
|Yogurt||1⁄4 Cup (4 tbs)|
|Blue berries||1⁄4 Cup (4 tbs)|
In a medium bowl, beat eggs lightly; mix dry ingredients together and combine with eggs until just blended.
Add milk and oil.
Cover and let rest in refrigerator for 45 minutes to one hour.
Heat a crepe pan or other 6 to 8-inch skillet.
When a drop of water sprinkled onto pan bounces, grease lightly with small amount of butter.
Pour small amount of batter into pan, moving it from side to side to cover bottom.
Cook on only one side until top is set and underside is done.
Drain on toweling and continue process until all batter is used.
Divide Filling among blintzes, placing in center of the browned side of the blintz.
Fold blintz similarly to an envelope.
Fold two opposite sides over filling, fold one end up and the other end down over all.
In a large skillet, melt small amount of butter.
Cook blintzes until golden with the folded side down, turn to brown the other side.
Add more butter as needed.
Keep warm until all are cooked.
Serve with whipped cream