breakfast today is cherry blintzes made from the crêpes i had leftover from the assembly of the mille crêpes cake.  i simply took the leftover crêpes and stored them flat in a gallon ziplock type bag in the freezer. i’ve found that they keep for at least two weeks in the freezer. it was early, so i used cherry pie filling as my filling. you could use pretty much any type of pie filling, jam or preserves, you like. feel free to add some farmer or cottage cheese to the blintz as well. Assembly and prep are pretty simple. on a cutting board lay out a crêpe, pretty side down and drop about a tablespoon full of your fruit or cheese filling just below the center of the crêpe and fold like an envelope. i griddle the blintzes on a hot buttered cast iron comal, flap side down first then turn. you’re cooking them just to crisp and heat through. sprinkle with confectioner’s sugar, whipped cream or sour cream. enjoy!

the crêpe recipe is here.