Category : Breakfast
Author : Olga Drozd
Hits : 2992
Date : 23/06/2003
CHEESE BLINTZESBatter for Crepes4 eggs1 cup all purpose flour1/2 teaspoon salt2 teaspoons sugar2/3 cup milk1/3 cup water2 teaspoons melted butterIn an electric blender is available, blend all together except butter or mix by electric beater or by hand. If there are any lumps remaining, strain mixture. Add melted butter at the finish.Heat a 6-inch skillet until a bit of butter sizzles when added.Pour about 2 tablespoonsof batter into the pan. Immediately roll pan around so that batter spreads evenly. If there is too much wet batter in pan, pour it back into bowl.When underside is brown and top is dry, turn it out on to absorbent paper. Different from crepes, blintzes are fried on one side.Repeat process until all batter is used.It is not necessary to grease pan each time. Makes 20 to 24.TO PREPARE BLINTZES:Place one heaping tablespoon of filling on the cooked side of pancake, at end closest to you. Turn horizontal end closest to you over the filling. Bring vertical ends over on either side. Roll up the delicious package. Fry in butter until brown.Blintzes freeze very well, uncooked. Fry while still frozen, but give them more time to heat.FILLING FOR CHEESE BLINTZES:1/2 pound cottage cheese1/2 pound farmer cheese (dry cottage cheese)4 ounces cream cheese1 teaspoon sugar1 egg yolkpinch of salt
FOR THE CHEESE FILLING...Beat all together until smooth. Add flavorings to suit individual taste. Makes filling for 20 blintzes. Fill and fry as directed in first blintz recipe....The cheese blintz in the one popularly known. As is the case with recipes that are commonly used and handed from one generation to the next, many variations are possible. Change this recipe to suit your taste. Just remember that cottage cheese is quite watery and should not be used alone.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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