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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 6 |
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These are soooooo good. Not something for everyday (well, actually, they CAN be made and frozen, so why not everyday? Oh yeah, my hips!!!) Definitely for a dinner party or special occasion. Ingredients:
1 cup all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
1 cup milk |
4 large eggs, beaten lightly |
1 teaspoon butter |
1 1/2 cups farmer cheese or 1 1/2 cups ricotta cheese |
1 lb cream cheese, softened |
2 large egg yolks |
3/4 cup sugar |
1/2 teaspoon salt |
1 tablespoon vanilla |
1 1/2 teaspoons grated lemons, zest of |
1/4 cup butter |
2 cups sour cream |
cherry preserves or blueberry preserves |
Directions:
1. For batter: Combine flour, sugar and salt.
2. Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
3. In a 7 inch non-stick pan, melt butter over moderately-high heat.
4. Half fill a 1/4 cup measure with the batter and, off the heat, pour the batter into the pan.
5. Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
6. Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
7. Turn and brown other side.
8. Repeat, using up all of batter.
9. For filling: Combine farmers cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
10. Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling.
11. Put seam side down on a baking sheet.
12. Repeat, using up all of crepes and filling.
13. (blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.
14. Turn carefully and cook until golden and heated through.
15. Transfer to a heated platter and serve with sour cream and cherry preserves.
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