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Recipe for cooking cheese blintzes

Jewish and Eastern European Recipes :: Jewish Fritters, Pastries, and Blintzes


2 eggs, beaten
1/2 c. sifted flour
3/4 c. water (or milk and water)
1 Tbsp. melted butter
Pin. of salt

Make a thin batter of eggs, flour added alternately with the liquid while beating with a fork, then working in the melted butter and salt until smooth. Heat a heavy skillet and butter well before pouring in a thin stream of batter, starting at center and tilting pan to spread the mixture in an even way across the bottom. Reduce heat as soon as you begin pouring on the batter to achieve a well-baked pancake layer for the first blintz. As soon as the underside is lightly browned, turn out on a double layer of kitchen towel, browned side up.

Start the second blintz layer, buttering the pan before pouring batter. While the second and successive blintzes are baking on the skillet, spread the browned side just turned out with Filling for Cheese Blintzes.

Filling for Cheese Blintzes
1 lb. cottage or cream cheese
1 egg yolk
2 Tbsp. sugar
Dash of salt
Dash of cinnamon
Few drops vanilla extract

Mix with a fork to a spreadable consistency. Spread in an even way and roll up each blintz, tucking in at the ends. Cut in two, and when all are filled and rolled up, and cut, fry them in butter until nicely browned on both sides.

Serve with sour cream, stewed berries, cherries, rhubarb, or compote of prunes and dried apricots.

Yields 12 blintzes if a 10-in. frying pan is used. Serves 4.

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