INGREDIENTS

INSTRUCTIONS

X-RICH><FLUSHRIGHT>FILLING
2-4 tablespoons sugar
Crepe Batter:
3-4 eggs (do not use substitute)
1 1/2    cups milk
1 1/2    cup flour
1/4    teaspoon baking powder
2 tablespoons melted butter or margarine
4 tablespoons margarine, melted ( may need more)
To make filling: In a medium ( non-metal) bowl, mix together all
ingredients for the filling. Cover and place in the refrigerator.
To make Crepe Batter: For crepe batter, mix together eggs and milk; place
in a food processor. Add flour and baking powder, a little at a time
(batter should be like thin mayonnaise). Add 2 tablespoons melted butter.
Heat a 9 inch non-stick frying pan until hot. dip a pastry brush into
melted margarine and brush the pan with a thin coat. Heat
again ( not to smoking stage). Pour a small amount of batter of batter
(about 1/4 cup) into the pan and swirl around until
covered; empty any excess batter back into remaining batter. Heat until
sides pull away (if edge of batter sticks to sides of pan,
gently pull away with a knife. Turn crepe out onto a damp dish towel and
return pan to stove to heat again Brush margarine in
pan and swirl another 1/4 cup of batter and pour off excess Repeat with
remaining batter. slightly overlap crepes on towels to
cool.
To assemble blintzes: Place one tablespoon of filling on one edge of crepe;
roll forward twice, then fold both sides and continue rolling to end. (
blintzes can be frozen at this point.) Fry blintzes, both sides, in butter
until golden brown. Serve with one or all
of the following: sour cream , applesauce, cinnamon, fresh or frozen
strawberries, jam honey or syrup.
Makes 15 to 20 cheese filled blintzes depending on thickness of crepe.
This and many other Great Favorite Jewish recipes can be found in "Mama
Cooks California Style" New Twists on Jewish Classics a cookbook that
supports the life enhancing work of the Jewish Home for the Aging in Los
Angeles.
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on
Dec 03, 1998, converted by MM_Buster v2.0l.

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