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Israeli Cheese Blintzes Recipe
|All purpose flour/1/2 cup matzo meal||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Cream style cottage cheese||1 1⁄2 Cup (24 tbs), drained|
|Egg||1 , beaten|
|Ground cinnamon||1 Dash|
|Dairy sour cream||1 Tablespoon|
|Cherry preserves||1 Tablespoon|
Calories 338 Calories from Fat 129
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 6.1 g30.3%
Trans Fat 0.6 g
Cholesterol 180.1 mg
Sodium 385 mg16%
Total Carbohydrates 34 g11.4%
Dietary Fiber 0.67 g2.7%
Sugars 16.2 g
Protein 18 g36.2%
Vitamin A 9.4% Vitamin C 0.06%
Calcium 14.8% Iron 11.4%
*Based on a 2000 Calorie diet
Combine milk and 2 eggs; gradually add to flour, beating till smooth.
Pour about 2 tablespoons batter into hot, lightly greased 6-inch skillet; quickly swirl pan to spread batter evenly.
Cook over medium heat till golden on bottom, about 2 minutes.
Loosen; turn out of skillet.
Repeat with remaining batter.
Blend together the cottage cheese, 1 egg, sugar, vanilla, and cinnamon.
Place pancakes cooked side up; spoon some filling in center of each.
Overlap sides atop filling, then overlap ends.
Brown on both sides in small amount of hot shortening.
Top with sour cream and preserves.