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.
(7"
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