Cheese blintzes #2
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Cheese blintzes #2
Last updated 6/12/2012 1:12:57 AM. Recipe ID 41162. Report a problem with this recipe.
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      Title: Cheese blintzes #2
 Categories: Cheese
      Yield: 8 Servings
    3/4 c  All-purpose flour
    1/2 ts Salt
      2 lg Eggs
      1 c  Milk
      2 tb Unsalted butter; melted
      1    Stick unsalted butter at

           -room temp.
      1 lb Ricotta cheese (or dry
           -cottage cheese)
      1 lg Egg yolk
      1 tb Unsalted butter; melted
      1 tb Granulated sugar
    1/2 ts Vanilla extract
  From: (Melody Zlatkin)
  Date: Sun, 18 Sep 1994 23:00:00 +0000 Make the crepe batter:
  1.  Sift flour and salt together into a bowl.
  2.  In a large bowl, beat eggs with an electric mixer.  Add milk and 2
  tablespoons of melted butter, beating until well mixed.  Add flour
  mixture and continue to beat until smooth. Cover and refrigerate at
  least 30 minutes.
  Prepare the filling:
  3.  Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,
  granulated sugar, and vanilla extract. Beat with an electric mixer
  until smooth. Cover and refrigerate until ready to use.
  4.  Preheat oven to its lowest setting.
  5.  Remove crepe batter from the refrigerator.  It should be the
  consistency of heavy cream. If too thin, add up to 2 additional
  tablespoons of flour to thicken.
  6.  Melt 1 teaspoon of the butter in a 7-inch skillet over medium
  heat, swirling pan to coat the whole surface.  Put 1+1/2 tablespoons
  of batter into the pan, swirling quickly to spread batter evenly over
  bottom of pan. Cook until air bubbles begin to form on top on top and
  the edges start to curl away from the sides of the pan. Remove crepe
  with a spatula and flip over, browned side up, onto a plate. Repeat
  until batter is used up, melting 1 teaspoon of butter in the pan
  before adding each 1+1/2 tablespoons of fresh batter.
  7.  To make blintz, take a crepe, browned side up, and place 1
  tablespoon of filling in the center. Lift the far edge of the crepe
  up and over the filling, then lift up the near edge, overlapping and
  crimping the edges together to close.  Fold sides up, again
  overlapping and crimping to secure. Transfer to a plate, and repeat
  with remaining crepes.
  8.  Melt the remaining butter in a large frying pan over medium heat.
  Add a few filled blintzes, seam side down, and saute until golden
  brown. Gently turn blintzes over and cook until the other side is
  golden brown.  Remove blintzes from the pan and place on an
  oven-proof plate.  Keep cooked blintzes warm in a very low temp. oven
  as you saute the rest.
  9.  Dust with confectioners sugar, serve with fruit sauce or syrup.
  Makes 16-18 blintzes
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 41162 (Apr 03, 2005)

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