INGREDIENTS

INSTRUCTIONS

In a saucepan, cover the potato slices with cold salted water and
bring to a boil. Partially cover and cook for 15 minutes, or until
tender.  Drain and mash the potato with a potato masher, ricer, or
through a  strainer.  Add the eggs and salt to the potatoes. Gradually
and alternately add  the flour and 1 1/2 cups water. Add 1 tablespoon
vanilla extract.  Strain the batter, pushing with the back of a spoon
to force it  through the strainer. Set aside for 1 hour, covered.
Brush the skillet with oil and heat the pan until too hot to touch  but
not smoking (the batter will clog and not spread if the skillet  is too
hot).. Pour in 3 tablespoons batter and quickly tilt the pan  in all
directions to spread it evenly in the bottom of the pan. Cook  for
about 1 minute, gently nudging the sides with a cake turner and
shaking the pan to loosen the bottom as the blintz cooks. When the
bottom looks golden, flip it over onto a plate. Stack the blintzes on
a plate as you make them.  In the food processor or blender, combine
the farmer's cheese and  yogurt or the cottage cheese, sugar, and
grated orange peel process  until smooth.  To fill the blintzes, mound
2 tablespoons of filling in the center of  each and roll like a
cigarette, then tuck in the ends. If you are not  cooking them right
away, loosely cover then and set aside.  Just before serving, melt 2
tablespoons butter or margarine in a  skillet until it sizzles. Fry the
blintzes on all sides for 1 minute.  Serve hot with the suzette syrup
on the side.  NOTE: If farmer's cheese is unavailable, substitute the
same amount of  cottage cheese, but in that case do not add yogurt, or
the stuffing  will be too loose.  NOTE FROM AUTHOR: Franaces Brownstone
makes the best blintzes I have  ever eaten. I added mashed potatoes to
her blintz batter for the  opportunity to put the recipe in this book.
Blintzes are crepes  filled with savory or sweet stuffings. I make
these in a nonstick  skillet 5 1/2 inches at the bottom and 8 inches at
the top.  SUZETTE SYRUP: In a large skillet, combine the orange juice,
orange  peel, butter, 1/4 cup sugar, and Curacao. Bring to a boil and
boil  down to 1 1/4 cups. Pour over Frances's blintzes or turos
palascinta.  Makes 1  Posted to recipelu-digest by ncanty@juno.com
(Nadia I Canty) on Feb  28, 1998

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”