Blintzes Recipe

See Also: Breakfast · Desserts

Blintzes

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. One of many versions...serve with fresh raspberries or sliced strawberries for a springtime dessert.

3/4 cup flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
2 tablespoons powdered sugar
2 eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon vanilla

1 1/2 cups cottage cheese (dry kind)
1 egg
1 teaspoon grated lemon zest

2-3 teaspoons butter or oil
powdered sugar

Sift or lift flour, salt, baking powder and sugar together in a batter bowl. In another bowl beat the eggs with milk, water, and vanilla. Combine well, do not worry about some lumps. Using a 5-6 inch skillet, cook very thin cakes on one side only, until the top is bubbly and no longer wet. Place them out on a damp towel with the browned side up. For the filling, combine the cottage cheese, egg and lemon zest. Place about 2 tablespoons of filling on the center of each cake. Roll up and place seam side down. Heat a large heavy bottomed skillet and melt butter. Place several blintzes in it, seam side down. Fry to a golden brown, turning them once. Repeat until all are done. Serve hot, sprinkled with sugar.

Recipe created 2001-04-03.