Directions: |
Directions:Heat oven to 350º. Make the Blintz: Combine the cake flour, potato starch and salt and sift together. In another bowl, whip the eggs. Combine the water and the milk. Add 1/3 of the milk mixture to the beaten eggs and beat again. With a wooden spoon, slowly mix the rest of the milk into the dry ingredients, trying to make it as smooth as possible. Don't use a whip, it will just cake up. Slowly add the eggs to the mixture a little at a time and continue mixing thoroughly until smooth. It should be very thin batter. Strain this batter into a large measuring cup or another bowl. Heat a 8" frying pan over medium heat. Butter the pan with either Pam on a paper towel or butter. Pour about 1/2 a ladle into the pan and twist the pan so that it cooks quickly. Set up wax paper on the counter and turn the blintz onto the paper. Only one side should be cooked. Repeat buttering the pan each time until you have used all the batter.
Filling: In the mixing bowl put the cream cheese, farmer cheese and eggs. Mix until well blended. Combine the sugar and the cinnamon. Add to the cheese mixture to taste. Place 1 1/2 T. of the mixture in the middle of each blintz. Fold the sides over and then the ends to make an envelope. Butter a baking pan and put the filled blintzes in it. At this point you could cover and freeze them. If you are going to bake then right away, whip up an egg wash with 1 egg and a little water and brush the blintzes. or you could put a little butter in a frying pan and fry them for a few minuets on each side. If baking a tray (12), it should take 20-25 min. to brown. |
This recipe for Passover Blintzes is from