Cheese Blintzes

2

eggs

1/2

cup all-purpose flour

3/4

cup liquid (half milk, half water)

1

tablespoon melted butter

Butter for frying

3/4

pound farmer's or hoop cheese

2 1 /2 tablespoons sugar

1

tablespoon sour cream

2

teaspoons grated lemon zest

1

teaspoon vanilla

1/2

teaspoon cinnamon

Sour cream, strawberry preserves

In bowl, beat eggs, add flour alternately with

liquid, beating until smooth. Add melted

butter, stir until well blended. Cover and chill

1 to 2 hours. Heat a 7-inch skillet, butter well.

Reduce heat, pour about 2 tablespoons batter

into pan, tip and swirl to cover bottom evenly.

Cook until underside is set. Turn and cook other

side. Turn out on towel. Repeat, stirring batter

before making each blintz, adding butter

to pan as needed. Cool blintzes, stacking

with waxed paper between each. For filling, in

food processor, blend cheese, sugar, sour

cream, lemon zest, vanilla and

cinnamon. Lay a blintz flat, brown side up.

Place a few tablespoons filling on one end. Fold

edges to center, roll up envelope fashion. (May

be made in advance and chilled.) Fry in hot

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butter until golden brown on both sides and

center is heated. Serve with sour cream and

preserves.

Makes 12 blintzes.

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