Cottage Cheese and Bacon Filling Recipe

The Hale Groves Team
1 cup cottage cheese
2 teaspoons sugar
½ teaspoon ground cinnamon
Salt to taste
1 Florida grapefruit, peeled and sectioned, cut sections in small pieces, drain
6 slices bacon, cooked, coarsely crumbled
1 tablespoon butter or margarine
In small bowl blend cottage cheese, sugar, cinnamon and salt. Fold in grapefruit sections and bacon. Place small amount of filling in center of each crepe; roll crepes. Place butter in a shallow baking dish; place dish in pre-heated 325F oven until butter melts, about 3 minutes. Remove dish from oven; arrange crepes in a single layer, seam-side down. Return to oven until crepes are heated through, about 15 minutes. 
Yield: Filling for 18 (six-inch crepes). 
*To accompany brunch crepes.
Brunch Crepes with Grapefruit Maple Sauce
1 cup milk
¾ cup water
3 egg yolks
1 ½ cups sifted flour
5 tablespoons butter or margarine, melted
¼ teaspoon salt
2 tablespoons chopped chives
Vegetable oil for frying
In container of electric blender or food processor combine all ingredients except chives and oil; blend 1 minute, or until smooth. Stir in chives. Refrigerate 2 hours or overnight. Lightly brush a 6 or 7 inch crepe pan or skillet with oil. Place over moderately-high heat until a drop of water bounces on the surface. Remove skillet from heat; pour 3 tablespoons batter into center of skillet. Tilt skillet to spread batter evenly; return to heat. Cook 1 minute, or until bottom is lightly browned. Slide spatula under crepe; turn to brown other side. Turn crepe out onto waxed paper. Repeat above steps with remaining batter. Yield: 18 (six-inch crepes).


Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe