Title: Henny Youngman's Cheese Blintzes
Categories: Jewish Cheese Dessert Holiday Ethnic
Yield: 14 Servings
| BATTER |
| 1 | c | Milk |
| 2 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 3/4 | c | All-purpose flour |
| FILLING |
| 2 | c | Cottage cheese (16 oz) |
| 2 | tb | Sugar |
| 1 | tb | Unsalted butter; melted |
| 1 | ts | Vanilla |
| 3/4 | ts | Salt |
| 3 | | Large eggs |
| | | Unsalted butter; melted |
| 1 | | Egg; lightly beaten |
To make batter, put the eggs, milk, oil, and salt in a blender container.
Blend well. Add the flour and blend until just combined, scraping down the
sides once.
Brush and 8-inch frying pan with melted butter. Pour in 2 to 3 Tbsp. of
batter, tilting the pan so the batter flows to coat the bottom. Use just
enough batter to make a thin pancake. Cook until the edges begin to turn
golden. Shake the pan to loosen the pancake. Quickly turn the pancake out
onto a paper towel, browned side up. Repeat with the remaining butter and
batter, stacking the cooked pancakes between sheets of paper towel. Combine
all the ingredients for the filling in a mixing bowl. Arrange a pancake,
browned side up, and place a heaping spoonful of filling just above the
center. Fold the sides toward the middle, overlapping the edges. Fold down
the top to seal in the filling, then roll the pancake to make a neat little
packet. Arrange the blintzes, seam side down, on a heated griddle or in a
large skillet brushed with butter. Cook until browned, turning once. Makes
14 to 18 blintzes. From The Brooklyn Cookbook by Stallworth and Kennedy