Wow your Mother with beautiful berry blintzes with berries. It's your secret that you made them ahead of time!
For Simple Crepes:
In a medium mixing bowl, whisk eggs lightly. Add milk, vanilla, honey and melted butter.
Sift sea salt, baking powder and flour into liquid mixture and stir just until flour lumps dissolve. Do not over stir.
In a 6-inch buttered hot skillet or crepe pan, drop batter by the tablespoonfuls and tilt pan so that batter spreads evenly over the bottom. Cook over medium heat until light brown, then turn and cook briefly on other side until just dry, not golden. Stack crepes until ready for filling.
To speed up the crepe cooking process (if cooking oodles) use 2 6-inch pans and stay on your toes!
Crepes can be cooled, separated with wax paper and wrapped for storage in the fridge for a week, or frozen for up to a month.
Preheat oven to 425 F.
Drain excess moisture from the cottage cheese by simply laying container on its side with the lid cracked open slightly for 5 minutes. For a drier filling, squeeze through cheesecloth.
In a medium mixing bowl, thoroughly blend drained cottage cheese with the remainder of the ingredients.
Place 2-3 tablespoons of filling in center of the darker side of each blintz. Roll into tube shape and turn ends under to seal.
Arrange filled blintzes in a single layer in a well buttered glass baking dish and brush tops with melted butter. Bake for 15 minutes, or until golden brown. Serve hot, with sour cream and a honey-kissed fresh berry compote.
Serve hot with sour cream and a honey-kissed fresh berry compote. Or try serving warm with a strawberry compote and fresh homemade whipped cream! A great accompaniment would be a champagne mimosa made with Organic Valley Orange Juice.