Cheese blintzes
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dry cottage cheese |
| ½ | pounds | Cream cheese |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Melted butter |
| 4 | Eggs | |
| ¾ | teaspoon | Salt |
| 1½ | cup | Flour |
| 2 | tablespoons | Melted butter |
| 2 | cups | Milk |
| ¼ | cup | Water |
Directions
FILLING
WRAPPERS
Blend filling ingredients together.For Wrappers,beat eggs well;add combined salt and flour;add butter.Add milk and water,gradually, while beating to a smooth batter.Lightly grease a 7" non stick skillet pour in about 3 tbsp. batter,tilting pan from side to side so batter covers bottom.Fry lightly on one side until edges start to curl.Turn out on dish towel and cool. Place filling on center top of browned side of wrapper.Fold pancake in on each side and roll closed.To serve,saute in buttered skillet until brown on all sides.Serve with sour cream and preserves.Makes about 30 blintzes.Note:Blintzes can be frozen before last step.