catoe k teve foff!
by Sharon Stein
GET WRAPPED - UP IN BLINTZES
You can make blintzes from scratch. Here is a recipe for the basic
cheese blintzes. Next week I will share some other fillings with you.
2 Tablespoons salad oil
1 cup milk
3 /4 cup sifted flour
Y2 teaspoon salt
6 Tablespoons butter
Beat the eggs, oil, and milk together in a bowl. Add the flour and salt:
beat until very smooth. Chill for 30 minutes. The batter should be the
consistency of heavy cream. If the mixture is too thick, add a little milk.
Melt 1 teaspoon of-the butter in a 7 inch skillet. Pour so batter will
cover the bottom. Fry until lightly browned on one side only. Stack the
blintzes, browned side up, until all the batter is used, adding additional
butter as required.
Place 1 tablespoon of filling on each of the blintzes. Turn two
opposite sides in a little bit, and then roll up carefully. Melt the
remaining butter in a large skillet. Fry the blintzes in it until lightly
browned on both sides.
Serve hot with sour cream and a little sugar, if desired. These
blintzes are delicious when served cold, too.
1/4 pound cream cheese
pound cottage cheese
2 egg yolks
2 Tablespoons sugar
1 teaspoon vanilla extract
Beat the cream cheese, cottage cheese, egg yolks, sugar and vanilla
until smooth. Proceed as directed for blintzes.
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