Ingredients
- Blintzes-Crepes:
- 4 eggs
- 1 1/2 cups flour
- 1 1/2 cups water (approximately)
- 1/2 teaspoon salt
- Filling:
- 1 lb. farmers or pot cheese
- 1 lb. cream cheese
- 2 eggs
- 3 tablespoons sugar
- 1/2 teaspoon salt
- Blintze Casserole:
- 1 dozen cheese blintzes
- 1 dozen fruit blintzes
- 4 eggs beaten
- 1 pint of sour cream
- 1 teaspoon sugar
- 1 1/2 sticks butter or margarine, melted
- Cinnamon
- Sugar
Preparation
Step 1
Blintzes-Crepes:
Beat eggs with salt, adding flour gradually to make batter. Add water slowly, beating continually to make a smooth liquid. Grease 6 inch fry pan lightly using a paper towel. Pour small amount of liquid into pan, tilting to cover entire surface. Pour back any excess batter. Cook until leaf ends leave pan. Invert pan onto clean dish towel. Stack when cool.
Filling:
Beat all ingredients together until creamy and smooth. Place on edge of blintze and fold over once. Then fold sides toward center and continue to fold over. Blintzes can be frozen at this point or fried in butter until brown on both sides. Blintzes can be filled with fruit also.
Blintze Casserole:
Grease 3 quart pyrex dish and line with unfried blintzes, alternating fruit filled with cheese filled. Mix sour cream, sugar, eggs and melted butter. Pour over blintzes. Sprinkle with cinnamon and sugar. Bake uncovered 350 degrees for 40 to 50 minutes. Serve with hot fruit pie filling if desired.