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Cooked by: Chef / Ethnicity: Jewish cuisine / Last Modified: 3/24/2004 / Base: Egg / Course: dessert / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 14 |
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Directions: To make batter, put eggs, milk, oil, and salt in a blender container. Blend well. Add flour & blend until just combined, scraping down sides once. Brush & 8-inch frying pan w/melted butter. Pour in 2 to 3 Tb batter, tilting pan so the batter flows to coat bottom. Use just enough batter to make a thin pancake. Cook until edges begin to turn golden. Shake pan to loosen pancake. Quickly turn pancake out onto a paper towel, browned side up. Repeat w/remaining butter & batter, stacking the cooked pancakes between sheets of paper towel. Combine all the ingreds for the filling in mixing bowl. Arrange pancake, browned side up, & place a heaping spoonful of filling just above center. Fold sides toward middle, overlapping edges. Fold down the top to seal in filling, then roll pancake to make a neat little packet. Arrange blintzes, seam side down, on a heated griddle or in a large skillet brushed w/butter. Cook until browned, turning once. Makes 14 to 18 blintzes.
| Ingredients:
1 Cup(s) American Cheese; Shredded
2 Tablespoon(s) ;Salt
3/4 Cup(s) All-purpose flour
2 Cup(s) Cottage cheese (16 oz)
1 Tablespoon(s) Unsalted butter; melted
1 Teaspoon(s) Vanilla
3 Large eggs
1 Egg; lightly beaten |
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Check some related to Henny Youngman's Cheese Blintzes videos
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