Incredible Blintzes
Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              Large  mixing bowls
                        a measuring cup
                        a potato masher (you can use a fork but
                        that's the hard way)
                        a skillet 8 to 10 inch (20 to 26 cm)
                        approx - teflon would be nifty for
                        preparing the crepes
                        an egg beater or whisk
                        a ladel (for pouring the batter into the
                        pan for the crepes)
  2                     soup spoons (for placing the cheese)
                        measuring spoons
                        The required ingredients are:
                        Crepes
  4                     eggs - slightly beaten.
  4               Cups  milk
  2 1/2           Cups  flour
  1           Teaspoon  salt (or to taste)
                        butter for frying
                        Filling
  1                     egg
  1                Tsp  salt
     1/2           Cup  sugar
  1                 Lb  old style (pressed) cottage cheese or -- (450 g)
                        quark cheese
     1/2            Lb  Philidelphia cream cheese (or a GOOD -- (250 g)
                        quality no name product).
 

Preparation:

Method: Crepes *blend all ingredients well until they are absolutely smooth. *Set your stove to medium-low (between 3 and 4 on a "1 to 9" dial) *Pour a little batter into the pan and roll the pan around to make a thin crepe (if the batter is too thick - thin it with a little milk). Fry the crepes only until done - Do not brown them. They must stay soft enough to roll easily. *Use plenty of butter to keep the crepes from sticking. Filling *Using the potato masher (or other utensil that you may find easier) blend all ingredients well until the mixture is absolutely smooth. *Taste a little bit to check for lumps and to see that there is enough sugar and salt for your taste. *Set the mixture aside. Assembly and final preparation *put a dollop (a heaping spoonful) of the cheese mixture onto the side the crepe (about 1 1/2 inch [3 1/2 cm] from the edge). *fold the crepe over the top of the cheese. *fold the sides of the crepe over and then roll the crepe up so that it looks like a tiny package of meat. Prep for Serving *On medium-low heat - fry the blintzes (on both sides) in lots of butter until they are golden brown. *Some people like them cold as a snack (they must still be fried) but we like them hot - covered in sour cream. A blintze tip: My grandmother used to fry up all the crepes and lay them out on a flannel sheet to soak up the excess grease. We use a lint free dish towel. BLINTZES: This recipe makes approximately 14 blintzes. Actually, they are my grandmother's blintzes and she made great ones. We think it's time for everyone to know what a great cook she was! I know some of you must be asking yourself what a "blintze" is... A creamy cheese mixture wrapped up in a soft crepe and fried in butter. We serve it smothered in sour cream. Mmmm, mmmm, mmmm, (I can't stop just from thinking about them) mmmm. The folding is a little tricky (although not critical to the taste). For this reason, we will be posting a few pictures (in the next little while) so you can see precicely how they are f

 

Nutritional Information:

2190 Calories (kcal); 40g Total Fat; (16% calories from fat); 70g Protein; 384g Carbohydrate; 320mg Cholesterol; 2673mg Sodium