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CHEESE BLINTZES
Batter One:
3 large eggs
3/4 cup flour
3/4 cup milk
1 Tbsp. sugar
Batter
Two
For blintz wrappers, put all
the batter ingredients into a blender or food processor and process until
very well combined. Scrape down sides of container once or twice
during processing. This batter will be very thin. Let it rest
while mixing up filling, to allow the bubbles to disperse.
Easy Filling:
1 lb. cottage cheese
2 medium eggs
2 Tbsp. sugar
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
More
Traditional Filling
Combine all filling ingredients
in a bowl and mix well. Frying the wrappers can be tricky, so make
extra batter the first time to allow for failures. Heat a lightly
oiled 6" frying pan, preferably non-stick, over medium heat. Pour
2 Tbsp. batter into pan and
quickly tilt pan so that
batter covers entire surface
thinly. Heat for 30
seconds, then loosen edges and
tip out of pan onto paper
towels to cool. Only one
side will be fried, and it
will only be slightly browned; the unfried side should be dry. Otherwise,
adjust the heat and try again. The trick is to get the heat right
and not use too much oil or butter in the pan. This amount of batter
will make 15 blintz wrappers, if none is lost to failures. It gets
easier with practice!
When wrappers are all fried
and spread out on paper towels, fried side up, divide filling among them.
If
filling is very wet, try
to leave liquid in bowl, as it may leak out of the blintzes.
Wrap blintzes as follows:
Fold over two opposite ends; then roll blintz from other (perpindicular)
direction, keeping seam on bottom.
Fry in butter, to heat and
brown delicately, turning
once to brown both sides.
Serve with sour cream and
jam.
Makes 15 blintzes, 4 to 6
servings.
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