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Cheese Blintzes Recipe

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This recipe for Cheese Blintzes, by , is from Cooking Through the Generations with the Brownsteins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bertie Rosen Goldberg
Added: Monday, April 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package cream cheese
1 package farmer cheese
1 1/2 cups pot cheese (small or large curd)
4 large eggs
4 tbs sugar
1 cup of skim milk
1 cup of flour
butter to coat pan for the crepes

Directions:
Directions:
Use a hand mixer and beat all the cheeses together until smooth. Add the two eggs and 4 Tsp of sugar to the mixture and beat with a mixer, once beat put the mixture into the refrigerator until ready to use. For the crepes: put 2 large eggs in a blender. Add 1 cup of skim milk and 1 cup of flour - keep blending but add flour a little at a time (you have to use a spatula to keep pushing the flour off the sides and into the center) - the consistency should not be too loose. Take 2 small frying pans and using wax paper - coat the pans with a little pat of butter. Pour some of the mixture into the pan and run the mixture so that it covers the pan. Let the mixture form into a crepe - once the crepe is formed turn it over onto a towel. Use two pans and alternate one at a time. Into the center of each crepe on the side that has been fried, place a tablespoon of the cheese mixture then fold in the other two sides so that the cheese us sealed within. Fry in a buttered pan until crepe is golden on the outside.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
You may serve this dish with sour cream or apple sauce

 

 

 

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