- 18
Ingredients
- Crepes:
- 3 EGGS
- 1 1/4 C. MILK
- 1/2 TSP. SALT
- 2 TBSP OIL
- 3/4 C. FLOUR
- OIL FOR FRYING
- Filling:
- 2 C. POT COTTAGE CHEESE - DRY
- 1 EGG YOLK
- 1 TBSP. MELTED BUTTER
- 2 TBSP. SUGAR
- RAISINS & CINNAMON IF DESIRED
Preparation
Step 1
Crepes:
Beat the eggs, milk, salt & oil together.
Whisk in the flour a little at a time.
Let stand 1 hour or even overnight.
Heat a 6" skillet and LIGHTLY brush with oil.
Pour about 2 TBSP batter into pan, tilting pan to cover the bottom.
Use only enough to make a thin pancake.
Turn out onto a cloth, bottom side up.
After all crepes are made and cooled, spread 1
heaping TBSP of filling along one side of pancake.
Turn in sides and roll up. (like a burrito)
Filling:
Beat together the cheese, egg yolk & butter.
Add the sugar if desired.
Also add the cinnamon & raisins if desired.
Gently fry blintzes in butter until golden brown.
Serve with syrup or sour cream.
Makes about 18.
Freeze in groups of 4 wrapped in plastic wrap and then in a ziploc bag.