Title: Lita's Blintzes
Categories: Jewish Russian Pancake
Yield: 4 Servings

1 1/2	lb	Farmer cheese
1/2	lb	Cottage cheese
2		Eggs
2	bn	Scallions, finely chopped
		Salt and pepper to taste
		Pancake batter:
4	lg	Eggs
2 1/2	c	Water
2	ts	Salt
2 1/2	c	Unbleached, all-purpose
		Flour
		Butter for frying

Farmer cheese belongs to the family of primitive cheeses made from milk and fermented by organisms in the atmosphere, according to the "Sundays at Moosewood Restaurant" cookbook. The cheesemaker drains off the whey, and the remaining curds become the basis for a variety of primitive cheeses.

Combine filling ingredients and set aside until the pancakes are made.

For the batter, combine batter ingredients in the work bowl of a food processor or mixer. Mix until smooth. The batter should be thin enough to sheet off a spoon. If it does not seem thin enough, add a tablespoon of water. You may need to do this again during cooking if the batter thickens while standing.

To make the crepes, lightly butter an 8-inch crepe or frying pan. Heat the pan. Pour 3 tablespoons of batter into the hot pan and tilt it quickly to coat the bottom. The pancake should be paper thin. Cook for about a minute, until the edges start to curl and the bottom is lightly browned, then turn it out onto a flat surface, fried side down, to cool. Repeat until all the batter is used up. Be sure the pan stays hot. Add a little more butter after making each pancake.

To fill the blintzes, spread one heaping tablespoon of filling along the bottom edge of the cooked side of each pancake. Roll the pancake up over the filling once. Fold the sides in and continue to roll it into a neat, eggroll-style package.

Melt 2 tablespoons of butter in a large frying pan. Fry the blintzes until golden brown on each side, adding more butter, if necessary. Serve hot with a dollop of sour cream, if desired.

source: Zillah Bahar

filling:

From: Alotzkar@direct.Ca (Albert Lotzka

previous

next