• 3 Tbsps. margarine
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 pounds mushrooms, sliced
  • 1/4 cup diced green pepper (optional)
  • 3 Tbsps. flour
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. basil
  • 1 pound mozzarella or Monterey lack cheese, grated


USE: 7 inch skillet
10 inch skillet
YIELDS: 12 blintzes

TO ASSEMBLE CREPES: 1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.

2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.
FILLING: Melt margarine in a 10 inch skillet and saute onion, garlic, mushrooms, and green pepper, if used, for 10 to 15 minutes. Add flour and stir. Slowly add milk while stirring; add salt, pepper, and basil. Cook, stirring, over low heat until mixture thickens. Stir in cheese. Once thick, set aside.

TO ASSEMBLE: Fill and fry.