Title: Blintzas
Categories: Bread Cheese
Yield: 6 Servings
| BLETLACH: (CREPES |
| 1/4 | ts | Salt |
| 2 | c | Flour |
| 1 | c | Water |
| 3 | | Egg |
| FILLING |
| 1 | lb | Cottage cheese |
| 1 | | Egg yolk |
| 1 | tb | Sugar |
Sift flour and salt. Beat eggs well, add water. Add flour gradually to
eggs, stirring constantly, until batter is smooth and thin. Heat a small
frying pan, Teflon makes life easy, and smear with a very thin coat of
butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it
covers. Cook until it begins to blister and is shiny. Turn out on table
cloth. I always use one, but I Guess you can use paper towels. Continue
until all the batter is used. Should make 10 or 12 circles. Mix the
ingredients well. Now it's time to 'build your blintzas' as my daughter
used to say. Put some filling off center on each circle. Fold the bottom up
and the top down. Tuck in sides, or fold in, before you put the op down.
Confused? Just try it, it's easy. At this point you can store them in the
fridge, or freeze them. They freeze well. To finish, just fry them in a
small amount of butter, until browned Great, served with sour cream. They
are a bit complicated, but not really difficult. Howard, I am giving you
the recipe for 24 because it is so easy and they freeze so well. Use well
seasoned pans, 6". This should make about 50 pancakes. I guess the
directions don't change when you change the ammounts.