The 101 Best Jewish Recipes in America/Honey & Larry Zisman 2000

Barsky's Blintzers
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
PANCAKES: 2/3 cup water 1-1/4 cups milk (regular or skim) 1 cup flour
2 eggs salt, to taste 1 tablespoon oil
oil for frying FILLING: 1 pound cottage cheese (regular or low fat) 1/2 pound cream cheese (regular or low fat)
1/2 cup sugar 1 teaspoon vanilla ASSEMBLY: 3 tablespoons unsalted margarine, melted
sour cream fresh fruit slices



1 Add water and milk to flour, beating well. Add eggs, salt, and 1 tablespoon oil and beat until smooth. Set aside.
2 Heat a 6 to 8-inch nonstick frying pan that has been greased with oil.
3 Pour about 1/4 cup of batter, enough to cover the bottom, into pan. Fry until batter forms a thin sheet, then turn over onto waxed paper.
4 For the filling, mix together cottage cheese, cream cheese, sugar, and vanilla.
5 Preheat oven to 350 F. to 375 F. Grease a cookie sheet.
6 Spread 1 to 2 tablespoons of filling on each pancake. Fold edges of pancake over filling, turn sides in, and roll up into a long roll.
7 Brush blintzers with margarine and place on cookie sheet.
8 Bake for about 20 minutes, until blintzers are golden.
9 Serve with sour cream and fresh fruit slices.

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