CHEESE BLINTZ CASSEROLE

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 Tbl. packed brown sugar
  • 2 tsp. baking powder
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ½ cups milk
  • 2 cups cottage cheese
  • 3 cups plain yogurt
  • 2 bunches scallions, minced
  • 1 ¼ cups finely grated Parmesan cheese
  • ½ tsp. ground nutmeg
  • ¼ tsp. black pepper

Directions:

To make the crepes:

  1. Heat a griddle or skillet over medium heat.
  2. In a medium bowl, mix together flours, brown sugar, and baking powder.
  3. In a small bowl, beat eggs, vanilla, and milk.
  4. Add egg mixture to the flour mixture and beat briefly.
  5. Lightly oil the preheated griddle or skillet.
  6. Pour 4 Tbl. of batter onto the griddle.
  7. Cook crepe until bottom is brown; then turn and cook until other side is browned.
  8. Keep crepe warm until all (twelve 6-inch-diameter crepes) are cooked.

To make filling:

  1. In a large bowl, mix together cottage cheese, yogurt, scallions, Parmesan cheese, nutmeg, and black pepper.
  2. Preheat oven to 350 degrees. Oil a 10×13 casserole dish.
  3. Place 6 of the crepes evenly over the bottom of the dish.
  4. Cover with half of the filling.
  5. Repeat with a final layer of crepes and filling.
  6. Bake for 25 minutes or until bubbly.

Dehydrate:

     Spread on covered dehydrator trays and dehydrate for 5 hours at 145 degrees.

Yield: Serves 4 (Weight 1 dehydrated serving = 5.5 ounces per serving)

Rehydrate:

     Cover with water ½ inch above level of food in pot, boil, stir, and serve.

Calories: 606