BLINTZES - also Blintze and Blintz
This recipe makes approximately 14 blintzes. Actually, these are my grandmother's cheese blintzes and she made great blintzes. 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
* On medium-low heat - fry the blintzes (on both sides) in lots of butter until they are golden brown.
* Some people like them cold as a snack (they must still be fried) but we like them hot - covered in sour cream.

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.

Looking for a different way to use some of those leftovers? Stuff crepes with your favourite leftovers, fold them up and pan fry them for Come back Tomorrows. Top them with your favourite sauce, Remember, large, hard pieces may tear the crepe.

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You can always go get some Wallpaper Originals' Free Food Desktop Wallpapers for Mac & PC - now that you've found Galganov's unbeatable Cheese Bintzes Recipe.