Cheese blintzes
Instructions:
- 2 eggs, beaten
- 1/2 cup sifted flour
- 3/4 cup water (or milk and water)
- 1 tablespoon melted butter
- Pinch of salt
- Filling for Cheese Blintzes
- 1 pound cottage or cream cheese
- 1 egg yolk
- 2 tablespoon sugar
- Dash of salt
- Dash of cinnamon
- Few drops vanilla extract
- 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 evenly 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
- Mix with a fork to a spreadable consistency.
- Spread evenly 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-inch frying pan is used.
- Serves 4.