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Cheese Blintzes

Cheese Blintzes

  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 1/2 tsp. salt
  • vegetable oil

    filling

  • 1-1/2 cups creamed cottage cheese
  • 2 T. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 egg, beaten

Preparation -
Beat the eggs lightly. Add milk, water, flour and salt to make a thin, smooth batter. Heat 1/2 tablespoon oil in an 8" skillet. Pour a thin layer of batter in the skillet, tipping the skillet in all directions to cover the bottom evenly with the batter. Fry until the bottom is golden brown and the top is set. Turn onto a clean kitchen towel or pastry cloth. Continue making more round thin "crepes", browning on one side only, until all batter is used. Blend the filling ingredients together. Place 1 tablespoon of the filling mixture on the browned side of each crepe. Roll each one, jelly roll style, folding in both ends to hold the filling inside. Lightly brown each blintz in the skillet in a small amount of vegetable oil, turning to brown evenly all around. To serve, sprinkle the blintzes very lightly with cinnamon, if desired. Top with a fruit sauce, fruit topping, fresh fruit, or sour cream.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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