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Re: Excited about Pennsic.....
- To: atlantia-l@netcom.com
- Subject: Re: Excited about Pennsic.....
- From: Kim.Salazar@em.doe.gov
- Date: 3 Aug 95 09:22:00 -0400
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Lady Elayne writes:
>
> So, can anyone give me advice about how to make a bliaut?
Well, first you have to get the crepes very thin, and not overcooked. Then
you have to use the very best cream cheese.....oh wait, that's a blintz
isn't it. Sorry. ;-)
See you at Pennsic.
In service,
Corun
To Corun, ethnic greetings.
Cream cheese alone? Never! Too gooey.
You need equal parts of
cream cheese, pot cheese and farmer cheese. If your heritage
is German Urban Jewish, a little sugar and nutmeg is good; if
you're Russian Peasant Jewish (like me, mundanely) a teeny
bisseleh salt.
And the blechlach aren't quite crepes, but they do need to be
very thin and cooked on only one side.
If you're VERY GOOD, someday I might make them for you...
-kim
(Ianthe wouldn't know a latke from a blintz, but is very
excited about attending her first Pennsic since 1982).