Mon, Feb-20-12, 10:18
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Experimenter
Posts: 25,865
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Quote:
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Originally Posted by CityGirl8
I think the results you get with this really depend on the type of cottage cheese you have, whether its large or small curd, thicker or soupier, etc.
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The original recipe was for crepes, I thought.
Put the egg and cottage cheese into a blender. The whey in the cottage cheese will make it soupy but you want your crepes to spread easily and coat the bottom of your pan. If you have a good pan, you should be able to give it a toss to turn it.
I usually just make egg crepes. I add a Tbl. of water to a few well-beaten eggs. They spread just like a crepe. Sometimes I fill them with egg custard and top them with berries. Yum! |
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