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How To Make Blintzes


Blintzes are basically Crêpes filled with a creamy filling. Instead of using the recipe for the Crêpes, I use a different method to make it a bit sweeter.

Filling

1 6oz pkg. cream cheese at room temperature
1 cup cottage cheese
1 egg beaten
1 tbsp. sugar
1/2 tbsp. vanilla extract
1/2 tbsp. almond extract

Blintzes Batter

1/2 cup all-purpose flour
Dash of salt
2 medium eggs, PLUS 2 medium egg yolks
3/4 cup milk
2 tbsp. oil
1/2 tbsp. pineapple juice

In a small bowl, beat cream cheese, add cottage cheese, egg, sugar, vanilla and almond extracts. Mix ingredients well and set aside in the refrigerator until crêpes are done.

Sift the flour with the salt into a bowl. Make a hole in the center and add the eggs and oil. Start mixing on low speed and slowly add the milk, mixing constantly. Beat until batter is smooth. Add the pineapple juice and mix again. Let set 10 minutes.

Baste pan with oil using pastry brush. Heat pan. While lifting pan from the stove, pour very thin layer of batter in pan. Place pan back on burner. When crêpes lightly around edges. Then flip crêpes over. Shake pan back and forth (do not put back on heat) and turn out on foil paper. Crêpes should be very light in color. Prepare one crêpes per pan at a time.

As crêpes start to cool about 2 minutes, fill with cream by putting 2 tablespoons along the center of the crêpe. Roll the blintz into a cigar shape. Set aside.

In the pan, heat a small amount of cooking oil barely enough to cover the bottom. Make sure oil is very hot. Add blintzes one at a time and fry until golden brown. Take out of pan and let cool on a rack.

They can be served with a dusting of powdered sugar.

Serves 6-8.