Classic Cheese Blintzes and other...

Classic Cheese Blintzes

Blintzes are a traditional dish for the holiday of Shavuot. Top with sour cream, apple sauce or cinnamon and sugar.

BATTER
4 eggs
1/2 cup milk
1/2 cup water
1 cup flour
1/4 cup sugar
1 package vanilla sugar
Pinch of salt
1 Tbsp. oil

CHEESE FILLING I
1/2 pound farmer cheese
4 ounces cream cheese
4 Tbsps. honey or
maple syrup
juice of 1/2 lemon
1 egg yolk

CHEESE FILLING II
1 pound cottage cheese,
strained
2 egg yolks
2 Tbsps. flour
2 Tbsps. sugar
1 tsp. vanilla sugar
1/4 cup raisins (optional)

USE: 7 inch skillet
YIELDS: 12 blintzes

BATTER: In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.

FILLING I: Combine all ingredients in a bowl and beat well. Or combine all the ingredients in a blender container and blend until smooth.

FILLING II: Combine all ingredients, except raisins, in a bowl and beat well. Or all the ingredients can be combined in a blender container and blended until smooth. Then add raisins.

TO ASSEMBLE CREPES: 1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.

2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.

VARIATION: Whole wheat pastry flour can be used instead of white flour.



*****
Orange Yogurt Crepes

BATTER
4 eggs
1/2 cup orange juice
1/4 cup milk
1/4 cup plain yogurt
2 Tbsps. oil
1 cup flour
3/4 tsp. Salt
2 Tbsps. sugar

FILLING
1 pound cottage cheese
1 egg
3 Tbsps. sugar
1/4 cup fine bread crumbs
or cookie crumbs
1 tsp. grated orange rind
2 Tbsps. margarine

BATTER: In a large bowl, beat eggs. Add orange juice, milk, yogurt, oil, flour, salt, and sugar. Beat until smooth. Let stand at room temperature for 1 hour.

FILLING: In a large bowl, mix cottage cheese, egg, sugar, crumbs, and orange rind. Beat until smooth and place in refrigerator until needed.

TO ASSEMBLE: Heat a 7 inch skillet. Brush with oil or margarine and spoon in 2 tablespoons of batter. Tilt skillet so that batter covers the bottom of pan evenly. Cook over medium flame 15 to 20 seconds, until edges of crepe pull away from sides of pan; lift crepe with fingers and immediately turn crepe onto waxed paper. Repeat until batter is used up, oiling pan for each crepe.

Place 3 tablespoons of filling on browned side of crepe. Shape filling into 3 inch oblong. Roll once to cover filling. Fold the sides to the center and continue rolling until completely closed. Melt 2 tablespoons of margarine in large skillet and fry for 4 to 5 minutes until golden, turning once.