Incredible Blintzes

Course : Casseroles
Serves: 1
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2 Large mixing bowls
4 large eggs - slightly beaten.
4 Cups milk
2 1/2 Cups flour
1 Teaspoon salt (or to taste)
1 tablespoons butter for frying
1 large egg
1 teaspoon salt
1/2 Cup sugar
1 pound old style (pressed) cottage cheese or
1 quart cheese
1/2 pound Philidelphia cream cheese

Preparation / Directions:

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

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