Flaming Blintzes Recipe
Ingredients
| Butter stick | 1/3 | |
| Flour | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Eggs | 5 | |
| Salt | To Taste | |
| 1 lb. hoop cheese, grated | ||
| Sugar | 1 Tablespoon | |
| Sour cream | 2 Tablespoon | |
| 1 can cherry pie filling | ||
| Crushed pineapple | 1 Can (10oz), drained | |
| 1/4 c. rum or kirsch | ||
Directions
Melt butter.
Sift flour into water; beat until smooth.
Beat in 3 eggs, butter and salt.
Pour just enough batter into hot, lightly greased skillet to cover bottom of skillet.
Tilt skillet to spread batter evenly.
Cook until underside of cake is browned and top is dry.
Turn cake onto towel.
Repeat with remaining batter.
Combine cheese, remaining eggs, sugar and sour cream; spoon mixture into center of each cake.
Fold in sides of cakes; roll cakes.
Place in greased baking dish.
Bake at 375 degrees for 1 hour, turning once.
Combine cherry pie filling and pineapple in chafing dish; heat.
Pour rum over cherry mixture; set aflame.
Spoon over blintzes.
Sift flour into water; beat until smooth.
Beat in 3 eggs, butter and salt.
Pour just enough batter into hot, lightly greased skillet to cover bottom of skillet.
Tilt skillet to spread batter evenly.
Cook until underside of cake is browned and top is dry.
Turn cake onto towel.
Repeat with remaining batter.
Combine cheese, remaining eggs, sugar and sour cream; spoon mixture into center of each cake.
Fold in sides of cakes; roll cakes.
Place in greased baking dish.
Bake at 375 degrees for 1 hour, turning once.
Combine cherry pie filling and pineapple in chafing dish; heat.
Pour rum over cherry mixture; set aflame.
Spoon over blintzes.
Chef
