Cheese Blintzes Recipe
Ingredients
| Eggs | 3 , Well beaten | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Butter or margarine | ||
| Cheese Filling | ||
| Sour cream | ||
| Solo filling or glaze, any desired fruit flavor | ||
Directions
Combine eggs, milk, salt, and oil.
Stir in flour and blend well.
Let mixture stand about 30 minutes.
Heat a scant teaspoon butter in a 10-inch skillet.
Pour about 1/4 cup batter and tilt pan quickly to spread batter over bottom of pan.
Cook over medium-high heat until batter sets; bottom should not brown.
Turn out onto a platter, stacking cakes bottom side up.
When all the pancakes are cooked, divide cheese filling among pancakes, spreading it along 1 edge of cooked side.
Fold sides in and roll up, starting with side that is spread with filling.
Roll tightly and refrigerate at least 1 hour.
At serving time, melt 2 tablespoons butter in a heavy skillet over medium heat.
Brown blintzes carefully on both sides, turning once, adding more butter if needed.
Stir in flour and blend well.
Let mixture stand about 30 minutes.
Heat a scant teaspoon butter in a 10-inch skillet.
Pour about 1/4 cup batter and tilt pan quickly to spread batter over bottom of pan.
Cook over medium-high heat until batter sets; bottom should not brown.
Turn out onto a platter, stacking cakes bottom side up.
When all the pancakes are cooked, divide cheese filling among pancakes, spreading it along 1 edge of cooked side.
Fold sides in and roll up, starting with side that is spread with filling.
Roll tightly and refrigerate at least 1 hour.
At serving time, melt 2 tablespoons butter in a heavy skillet over medium heat.
Brown blintzes carefully on both sides, turning once, adding more butter if needed.
Chef
