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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A de-light-ful brunch

By Mollie Katzen





JewishWorldReview.com | These delightful crepes have been my family's favorite Sunday morning tradition. They are an ideal treat made with perfect berries (blueberries, raspberries, blackberries -- or a combination). Why? Because it works just as beautifully with frozen, unsweetened berries as it does with fresh. So let it become your family's favorite Sunday morning tradition -- year-round!


Ricotta-Berry Crepes taste best made with whole milk ricotta, but will work with the low-fat variety as well.


Cook as many crepes as you need, then store the remaining batter in an airtight container in the refrigerator, to use again. Stir from the bottom before using. It should keep up 3 to 4 days.


You can call it a side dish if you like, but that would require accumulating enough to serve, before you taste it away. Good luck!


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If using frozen berries, defrost and drain them first. Save the beautiful, delicious "defrosting juices" to spoon onto the serving plate.





RICOTTA-BERRY CREPES


  • 4 large eggs

  • 1/3 cup ricotta cheese

  • 1 cup milk

  • 1 teaspoon vanilla

  • 1/8 teaspoon almond extract

  • 2 tablespoons sugar (optional)

  • 2/3 cup unbleached all-purpose flour

  • 1/4 teaspoon salt (rounded measure)

  • Nonstick spray for the pan

  • A little unsalted butter for the pan

  • Berries for filling -- 2 tablespoons per crepe

    Optional Toppings

  • Powdered sugar

  • Maple syrup

  • Yogurt


Combine the eggs, ricotta, milk, vanilla, almond extract, sugar, flour and salt in a blender, and process until smooth. Let it rest at least 15 minutes (and up to an hour or longer). If your kitchen is warm, and you plan to let it rest for longer than an hour, store it in a tightly covered container in the refrigerator.

Place an 8-inch nonstick crepe or omelet pan over medium heat. After a minute or two, spray it lightly with nonstick spray, and melt in a little butter. When the cooking surface is hot enough to sizzle a breadcrumb, use a 1/3-cup measure with a handle to scoop batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface is coated and the batter climbs a little ways up the sides. (Most simply put, swirl the batter around the edges until it stops.) If there appears to be too much batter in the pan, pour some off (back into the mother batter).

Cook over medium heat until the top surface is dry, and the edges release easily with the tip of a paring knife. This will happen quickly. Place a tablespoon or two of berries directly in the center of each crepe while still in the pan, and fold in quarters over the berries while still in the pan. Transfer to a plate.

Proceed to cook the rest of the batter in this manner -- or save some to cook another time, stirring from the bottom of the bowl each time you go to scoop it. (It settles fast!) If you keep the heat constant, you probably won't need to add any more nonstick spray or butter. Serve each crepe fresh off the skillet, or keep them warm for up to 15 minutes in a 200 F oven, and then serve, with topping(s) of your choice.

Yield: 8 to 10 crepes (2 per serving)

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© 2012, Mollie Katzen. Distributed by Tribune Media Services Inc.