Polly-O Cooking with Cheese Recipe Book/1977

Cheese Blintzes
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 blintzes N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
BATTER: 2 eggs 1 teaspoon salt 3/4 to 1 cup milk
3/4 to 1 cup all-purpose flour sweet butter FILLING: 1 container (16 ounces) Ricotta
1 egg sugar to taste (optional) grated rind of lemon (optional)



1 Beat eggs, add salt and milk and stir in enough flour to make a smooth thin batter. Heat a 6-inch frying pan with just enough butter to grease well. Pour in batter to just cover bottom of pan, tipping pan quickly in all directions. Cook on one side only until blisters appear. Shake out on a board to cool, cooked side up. Combine ricotta, egg, sugar and lemon rind. Mix well. Place a rounded tablespoonful of filling in center of cooked side of pancake. Fold over from both sides, then fold down top. Saute in sweet butter quickly on both sides until golden brown. Serve hot, sprinkled with a mixture of sugar and cinnamon. Sweetened blintzes may also be served with fruit. Unsweetened blintzes may be served with sour cream and/or fruit.

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