1 *—
..„;„4"3`""ti -
oil and heat over a medi-
um flame. (When the
pan is the proper tem-
perature, a drop of water
will evaporate in 2 to 3
seconds.) Off the heat,
add about 3 tablespoons
pancake batter to the
pan in one fell swoop.
Gently tilt and rotate
the pan to coat the bot-
tom with a thin layer of
batter. (Pour back any
excess — the pancake
should be as thin as pos-
sible.)
3. Cook the pancake
until done but not
brown, 1 to 2 minutes
per side, turning with a
spatula. As the pancakes
are done, stack them on
a plate on top of one
another. You won't need
to spray the pan between
every crepe, but if the -
third or fourth crepe
starts to stick, spray the
pan again. The pancakes
can be prepared up to
24 hours ahead to this
stage and refrigerated.
Let them cool to room
temperature before separating and
wrapping. Makes 14 to 16 pancakes.
FOR THE FILLING:
1 1/2 pounds low- or no-fat dry-style
small curd cottage cheese
1/4 to 1/2 cup unflavored bread-
crumbs
1/4 cup egg substitute or 1 egg
3 Tbsp. sugar
1 1/2 tsp. vanilla extract
1 tsp. grated, lemon zest
1/2 tsp. ground cinnamon (optional)
To FINISH THE BLINTZES:
16 blintz pancakes
Spray oil
1 Tbsp. melted butter (opticinal)
1 cup no-fat sour cream
1 cup strawberry jam
1. Place the cottage cheese in a yogurt
strainer or strainer lined with a paper
towel and drain for at least 6 hours,
preferably overnight, in the refrigera-
tor. (Place a large bowl under it.)
2. Preheat oven to 375 ° F.
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3. In a mixing bowl, combine the
cottage cheese, 1/4 cup bread crumbs,
egg substitute, sugar, vanilla, lemon
zest and cinnamon (if using) and stir
to mix. The mixture should be as
thick as soft ice cream. If too wet,
add more breadcrumbs. Lay one of
the pancakes dark side up on a work
surface and place a mound of cheese
mixture (about 3 tablespoons) in the
center. Fold the bottom of the pan-
cake over the filling, then fold in the
sides. Fold down the top of the pan-
cake to make a rectangular package
about 3 inches long and 2 inches
wide. Place the blintz seam side down
on a plate you've lined with plastic
wrap. Assemble the remaining
blintzes the same way.
4. Arrange the blintzes in a baking
dish or baking sheet that's been light-
ly oiled with spray oil. Brush the tops
with melted butter (if using). Bake
the blintzes until puffed and lightly
browned and the filling is set, 15-20
minutes. Serve the blintzes at once
with sour cream and jam on the side.
Makes 12 blintzes, which will serve 4.
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