Posts Tagged ‘strawberries’


Monday, January 11th, 2010

In continuation of posts from baking and cooking over the holidays… a crepe and cheese blintz recipe! I’ll be back to my regular programming soon. Although, I’m not really sure what my regular programming is… and maybe it’s better that way. A mix of things, right?

I woke up one morning over the holidays having a craving for a breakfast that I had with my dad every once in a while on Sundays when I was growing up. Cheese Blintzes. Of course, that requires making crepes which scares me half to death, but I thought I’d give it an attempt anyway, especially after having some mild success with croissants.

First up, making the crepe batter. I used Julia Child’s recipe, because well… is there anyone better (and safer) to use than Julia? :)

Julia Child’s Crepe Recipe (for about 14 crepes)
1 cup cold water
1 cup milk
4 large eggs
1/2 teaspoon salt
2 cups all-purpose flour
4 Tablespoons previously melted butter, plus more butter for cooking
I also added a teaspoon vanilla and a Tablespoon of sugar since I was making sweet crepes.

Making the crepe batter Straining the crepe batter

1. Mix all the ingredients in a blender. I recommend sifting the flour in if you have a small sifter, because it really makes for a nicer texture. After blending (do not overmix), strain all the ingredients through a sieve. Refrigerate mixture for at least 2 hours, or overnight.

I also wanted to include my own recipe for the filling, for the cheese blintzes. I like the filling to still have the cottage cheese lumps (I like the texture), so if you don’t like that, you can just mix all the ingredients together until smooth.

Cheese Blintz Filling Recipe for Strawberry Cheese Blintzes
1 large container of cottage cheese (approx 14-16 oz)
Half a package of cream cheese (about 4 oz)
1/3 cup of sugar
2 teaspoons vanilla (or a vanilla bean if you have one)
Squeeze of lemon to taste

Vanilla, cream cheese, sugar Added cottage cheese

1. Combine the cream cheese, sugar, lemon juice, and vanilla together with a whisk or electric beater till smooth. Carefully fold in the cottage cheese until combined, but do not overmix so the texture of the cottage cheese remains.


Crepe-making station

Now it’s time to make the crepes! It’s nice to have a bit of a “crepe making station”… I recommend having a bowl of pre-melted butter with a pastry or silicone brush on hand… as well as a long flat spatula, a 1/4 cup (for measuring the batter), and a good medium sized non-stick frying pan.

Fresh fruit

Step 1: Prepare your fillings (see below for ideas).

Melted butter

Step 2: Heat the sauce pan to medium heat. Melt a very thin coating of butter on the pan.

Step 3: Ladle a 1/4 cup of batter into the pan, and QUICKLY tilt the pan to cover the bottom with a very thin and even coating of the batter.

Finished crepe

Step 4: When the edges shrink and brown away from the pan, it is time to flip it. Flip with the pan, or use a long spatula to turn it over. Repeat with the other side until golden brown.

Banana-Caramel Crepes with Ice Cream and Fudge

For Banana-Caramel Crepes: Fill the insides of the crepes with thinly sliced bananas and some chocolate sauce, maybe like nutella… and roll up. Drizzle caramel over and serve with vanilla bean ice cream and fudge or chopped chocolate pieces.

Strawberry Cheese Blintzes

For Strawberry Cheese Blintzes: Fill the inside of the crepes generously with the cream cheese/cottage cheese filling. Roll up. Generously drizzle maple syrup over and top with lots of sliced strawberries.

Strawberry Cheese Blintzes

A good way to start the morning!


Thursday, April 30th, 2009

So we have a potluck at the office today, and I chose to bring dessert. I didn’t have much time last night, what with the awesome 100th episode of LOST on, so I decided on my trusty secret recipe of chocolate-covered strawberries.

For those of you who went to university with me, I’m sure you will remember my many batches of famous chocolate-covered strawberries ;) A lot of people in school asked me for this recipe, so I might as well re-post it here in case anyone from uni reads this.

Allie’s Chocolate Covered Strawberries

Fresh Organic Strawberries

Step 1: Start with the freshest, juiciest organic strawberries you can find. Local is better but I know that’s not always possible. It’s even better when you pick your own from your garden…

Good Quality Chocolate

Step 2: Start with a pot of water and bring it to a gentle boil, you will then want to cover it with another pan or a heat-safe bowl. This is a water bath. In this case I used a bowl on top. Use high-quality organic chocolate. My secret is to use chocolate hazelnut. I like the texture and chunkiness that the hazelnuts add to the strawberries and it goes well with the chocolate. Lastly, I crack a TINY bit of sea salt into the chocolate to bring out the taste of the chocolate. It sounds strange, but it works wonders.

Step 3: Coat the strawberries with the chocolate. Make sure your strawberries are VERY dry when you do this, otherwise you will mess up the chocolate consistency. I like to air dry them if I have time, but a blowdryer or fan on cool works if you’re in a rush. Once coated, place them tip up in a tray.

Good quality White Chocolate

Step 4: Melt some white chocolate with the same sort of water bath. Again, high quality white chocolate. I add a tiny bit of vanilla to this for flavour and colour.

Drizzle white chocolate on top

Step 5: Drizzle the white chocolate over the strawberries.

Step 6: Let cool for 15 minutes or so, and then place into the fridge. Don’t cover.


Step 7: EAT! And enjoy :)


In other news, I am SOOO excited for the Canucks game tonight against the Blackhawks. It’s been way too long. I’ve still been wearing my jersey every day, even when snowboarding. Puck drop is early at 6:00 pm, so don’t miss it.

Lastly, I’ll be visiting a secret new Twilight set today. Can’t wait!

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