BLINTZES
We love blintzes with their thin crepe outside and warm sweet filling. They make the most divine breakfast. Helaine uses a European-style cheese that has a fine curd. It mixes well with the cinnamon sugar and holds up to frying. Once the blintzes are fried, they have a warm toasted buttery flavor with a lightly sweet filling. You...
Provided by Helaine Norman
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Beat egg with salt and liquid (water or milk) until smooth.
- 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
- 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
- 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
- 5. Tilt pan until entire bottom is covered with a thin, even layer.
- 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
- 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
- 8. Mix filling ingredients.
- 9. Spoon some of the mixture into each blintz.
- 10. Roll up once.
- 11. Fold in ends.
- 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
- 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
- 14. Fry blintzes, turning occasionally.
- 15. Add more butter as necessary.
- 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.
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