Magic Blintzes Recipe

Summary

CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Salt1 Teaspoon
 Flour1 Cup (16 tbs)
 Eggs4 , well beaten
 Milk1 Cup (16 tbs)
 Vanilla1⁄4 Teaspoon
 Butter1 Tablespoon
 Cottage cheese/Ricotta cheese1 1⁄2 Pound
 Egg yolks2 , beaten
 Melted butter1 Tablespoon
 Sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1834 Calories from Fat 687

% Daily Value*

Total Fat 77 g119.1%

Saturated Fat 35.5 g177.7%

Trans Fat 0 g

Cholesterol 1371.2 mg

Sodium 4573.6 mg190.6%

Total Carbohydrates 150 g50%

Dietary Fiber 3.4 g13.5%

Sugars 54.1 g

Protein 131 g261.7%

Vitamin A 57.8% Vitamin C

Calcium 104.7% Iron 63.3%

*Based on a 2000 Calorie diet

Directions

1. Make the batter by beating the salt and flour into the eggs until smooth, and then whisking in the milk and vanilla.
2. Lightly grease a 6-inch nonstick skillet with butter and heat the pan over medium-low heat. Pour in only enough batter to make a very thin pancake (about 2 tablespoons). Tip the pan from side to side to cover the bottom, and cook until the pancake blisters and is golden brown, about 3 minutes. Toss on a board, fried side up. Repeat with remaining batter. You can stack these pancakes one atop the other—they won't stick. Wipe frying pan with a paper towel when finished.
3. Count pancakes. If you don't have 24, you need more practice. If you have 30, you are ready for the next step. Beat together the cottage or ricotta cheese, egg yolks, melted butter, and sugar until smooth. Place a rounded tablespoon of filling mixture in the center of each pancake and fold into an envelope (a simple three-fold will make a nice cigar shape, if you don't plan to fry them).
4. Bake blintzes on a baking pan in a 350° oven for about 10 minutes, until piping hot, or fry on both sides in butter until golden brown. Serve with sugar and sour cream and/or strawberry jam.
Quantcast