INGREDIENTS

INSTRUCTIONS

CREPES
FILLING
From: mrz@crl.com (Melody Zlatkin)
Date: Sun, 18 Sep 1994 23:00:00 +0000
Make the crepe batter:
1.  Sift flour and salt together into a bowl.
2.  In a large bowl, beat eggs with an electric mixer.  Add milk and 2
tablespoons of melted butter, beating until well mixed.  Add flour mixture
and continue to beat until smooth. Cover and refrigerate at least 30
minutes.
Prepare the filling:
3.  Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,
granulated sugar, and vanilla extract. Beat with an electric mixer until
smooth. Cover and refrigerate until ready to use.
4.  Preheat oven to its lowest setting.
5.  Remove crepe batter from the refrigerator.  It should be the
consistency of heavy cream. If too thin, add up to 2 additional tablespoons
of flour to thicken.
6.  Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat,
swirling pan to coat the whole surface.  Put 1+1/2 tablespoons of batter
into the pan, swirling quickly to spread batter evenly over bottom of pan.
Cook until air bubbles begin to form on top on top and the edges start to
curl away from the sides of the pan. Remove crepe with a spatula and flip
over, browned side up, onto a plate. Repeat until batter is used up,
melting 1 teaspoon of butter in the pan before adding each 1+1/2
tablespoons of fresh batter.
7.  To make blintz, take a crepe, browned side up, and place 1 tablespoon
of filling in the center. Lift the far edge of the crepe up and over the
filling, then lift up the near edge, overlapping and crimping the edges
together to close.  Fold sides up, again overlapping and crimping to
secure. Transfer to a plate, and repeat with remaining crepes.
8.  Melt the remaining butter in a large frying pan over medium heat.  Add
a few filled blintzes, seam side down, and saute until golden brown. Gently
turn blintzes over and cook until the other side is golden brown.  Remove
blintzes from the pan and place on an oven-proof plate.  Keep cooked
blintzes warm in a very low temp. oven as you saute the rest.
9.  Dust with confectioners sugar, serve with fruit sauce or syrup.  Makes
16-18 blintzes
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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