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Title: Russian Blintzes
Categories: Crepes Ethnic
Yield: 12 Servings
| 2 | Eggs | |
| 1/2 | c | Milk |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | All purpose flour; sifted |
| 1/4 | c | Melted butter or margarine |
| Butter or margarine for pan | ||
| Cherry preserves | ||
| FILLING | ||
| 1 | lb | Cottage cheese |
| 1 | Egg yolk; lightly beaten | |
| 1 | tb | Sugar |
| 1 | tb | Grated orange rind |
| 1 | tb | Grated lemon rind |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
Beat eggs until fluffy. Add milk, sugar and salt and continue to beat while sprinkling in the flour. Pour in the melted butter. Beat thoroughly. Cover and chill in refrigerator for 2 hours or more. Batter will have consistency of heavy cream, beat once again just before cooking.
Cook crepes, allowing 3 tablespoons of batter for each, in an 8-inch skillet over medium heat, with a thin coating of melted butter in bottom. Cook only the undersides until brown and transfer to paper towels.
FILLING: Mix filling ingredients together and place about 1/4 cup of filling in center of each pancake, browned side up. Roll up two-thirds of the way, fold both ends in and finish rolling up.
Heat a griddle or skillet over medium heat and coat with a thin film of butter. When hot, arrange rolled blintzes on griddle, brown on all sides. Serve hot, topped with cherry preserves. Serves 4, 2 per person.
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