"Hunger is the best sauce in the world."--Cervantes

Blintzes Recipe

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This recipe for Blintzes, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Zuelke
Added: Thursday, March 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Blintze shells:
6 eggs
6 1/2 egg shells of water
Flour
Filling:
2 C Farmer's cheese or pot cheese (dry cottage cheese)
2 eggs
1 Tblsp sugar
1/2 C ricotta cheese
Fruit pie filling of choice

Directions:
Directions:
Beat eggs and add water. Add enough flour to a sticky dough to get out the lumps. Now add water until mixture is liquid...runny but not watery.
Heat a small frying pan to medium high. Wipe a paper towel with butter and lighty coat pan. Pour batter onto hot frying pan and immediately pour off excess. You want a thin shell but thick enough to hold the filling. Cook until shell sets and pulls away from sides of pan. Lift out with rubber spatula and set aside on towel. Cook all shells.
Filling: Blend all filling ingredients except fruit in food processor. Mixture should be sweet and smooth (add milk if necessary. It should be like soft cookie dough.
Building Blintzes:
Lay blintze on plate. Put a spoonful of cheese mixture on one end. Add small amount of fruit if desired.
Fold over shell to just cover filling. Then fold over sides to meet in the middle. Now roll up to the other end and set aside. Continue until done with all shells.
To serve: Fry blintzes in a bit of butter to brown the outsides and cook the center.
Serve warm with sour cream.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This comes from the Breslow kids Great Grandma...

 

 

 

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