BLINTZES - also Blintze and Blintz
This recipe makes approximately 14 blintzes.
Actually, these are my grandmother's cheese blintzes and she made great
ones. We think it's time for everyone to know what a great cook
she was!
I know some of you must be asking yourself what a "blintze" is... A creamy cheese mixture wrapped up in a soft crepe and fried in butter. We serve it smothered in sour cream. Mmmm, mmmm, mmmm, (I can't stop just from thinking about them) mmmm.
The folding is a little tricky (although not critical to the taste). For this reason, we will be posting a few pictures (in the next little while) so you can see precicely how they are folded.
To make this recipe you will need:
2 large mixing bowls
a measuring cup
a potato masher (you can use a fork but that's the hard way)
a skillet 8 to 10 inch (20 to 26 cm) approx - teflon would be
nifty for preparing the crepes
an egg beater or whisk
a ladel (for pouring the batter into the pan for the crepes)
2 soup spoons (for placing the cheese)
measuring spoons
The required ingredients are:
Crepes
4 eggs - slightly beaten.
4 cups milk
2 1/2 cups flour
1 teaspoon salt (or to taste)
butter for frying
Filling
1 egg
1 tsp salt
1/2 Cup sugar
1 lb (450 g) old style (pressed) cottage cheese or quark cheese
1/2 lb (250 g) Philidelphia cream cheese (or a GOOD quality
no name product).
Method:
Crepes
*blend all ingredients well until they are absolutely smooth.
*Set your stove to medium-low (between 3 and 4 on a
"1 to 9" dial - make necessary adjustments for gas or propane.)
*Pour a little batter into the pan and roll the pan around to make
a thin crepe (if the batter is too thick - thin it with a
little milk). Fry the crepes only until done - Do not
brown them. They must stay soft enough to roll easily.
*Use plenty of butter to keep the crepes from sticking.
Filling
*Using the potato masher (or other utensil that you may find easier)
blend all ingredients well until the mixture is absolutely
smooth.
*Taste a little bit to check for lumps and to see that there is enough
sugar and salt for your taste.
*Set the mixture aside.
Assembly and final preparation
*put a dollop (a heaping spoonful) of the cheese mixture onto the side
the crepe (about 1 1/2 inch [3 1/2 cm] from the edge).
*fold the crepe over the top of the cheese.
*fold the sides of the crepe over and then roll the crepe up so that it
looks like a tiny package of meat.
Prep for Serving
A blintze tip: My grandmother used to fry up all the crepes and lay them out on a flannel sheet to soak up the excess grease. We use a lint free dish towel.
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