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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene Ingredients:
4 large eggs |
1 1/4 cups milk |
2 tablespoons sour cream or 2 tablespoons plain yogurt |
1/4 cup melted butter |
3/4 teaspoon vanilla extract |
1 1/3 cups flour |
1 tablespoon sugar |
1 1/4 tablespoons baking powder |
1 lb farmer cheese |
1 lb ricotta cheese |
2 large eggs |
2 tablespoons sugar |
2 tablespoons fresh lemon juice |
sour cream or yogurt |
applesauce |
blueberries or strawberries or cherries, heated with sweetener |
fruit preserves, with a dash of cinnamon |
Directions:
1. Preheat oven to 350°F.
2. With a blender or mixer, combine the batter ingredients until very smooth.
3. Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
4. Bake for about 10 minutes or until set.
5. Meanwhile, comine the filling ingredients and mix well.
6. When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
7. Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
8. Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
9. Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
10. Serve immediately, plain or with toppings.
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