Sunday, March 7, 2010
These are basically crepes that are filled with a cottage cheese and sour cream filling. These crepes are made with water so it can be filled with either meat or cheese or fruit fillings.
This recipe serves 4
pinch of salt
3Tbs vegetable oil plus extra for frying
For the filling:
21/4C cottage cheese
1 egg lightly beaten
grated rind of 1/2 -1 lemon
1-2 Tbsp sugar
1-2 Tbsp sour cream
3 Tbsp raisins (opt.)
Put the cottage cheese in a sieve and leave for 20 minutes to drain.
Put the cottage cheese in a bowl and mash lightly with a fork. Add the egg, lemon rind,sugar, sour cream and raisins and mix together. Set aside.
To make the blintzes, whisk the eggs in a bowl then add the water, salt and oil. Whisk until you achieve a smooth batter. Heat a crepe pan or a 6" frying pan add a little oil or spray with Pam. Add about 1/4 C (more or less ) batter into the hot pan and swirl to spread the batter over the bottom of the pan. When the batter has set (no longer sticky) and the edges lift flip the crepe onto a plate and continue in the same manner with the rest of the batter stacking the crepes as they cook. Put 1-2 tablespoons of the cheese filling on the cooked side of the crepe. Spread the cheese filling in the middle of the crepe leaving a border around the crepe. Fold the bottom over the filling then fold in the sides and roll up to enclose the filling, kind of like a burrito..notice both recipes are rolled like a burrito? After the crepes are rolled, heat a frying pan with a little oil and place the blintzes in and fry one side until golden brown the flip and fry the other side.. fry all the blintzes. Serve hot or warm dusted with powdered sugar. I topped mine with a little cherry preserve.
Go to Sacramento Spice and Cooking Schmooking and see what they have for their Sunday with Marlena.