| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Jewish | Cheese/eggs, Desserts, Ethnic, Holiday, Jewish | 14 | Servings |
INGREDIENTS
| 1 | c | Milk |
| 2 | T | Vegetable oil |
| 1/2 | t | Salt |
| 3/4 | c | All-purpose flour |
| 2 | c | Cottage cheese, 16 oz |
| 2 | T | Sugar |
| 1 | T | Unsalted butter, melted |
| 1 | t | Vanilla |
| 3/4 | t | Salt |
| 3 | Large eggs | |
| Unsalted butter, melted | ||
| 1 | Egg, lightly beaten |
INSTRUCTIONS
To make batter, put the eggs, milk, oil, and salt in a blender container. Blend well. Add the flour and blend until just combined, scraping down the sides once. Brush and 8-inch frying pan with melted butter. Pour in 2 to 3 Tbsp. of batter, tilting the pan so the batter flows to coat the bottom. Use just enough batter to make a thin pancake. Cook until the edges begin to turn golden. Shake the pan to loosen the pancake. Quickly turn the pancake out onto a paper towel, browned side up. Repeat with the remaining butter and batter, stacking the cooked pancakes between sheets of paper towel. Combine all the ingredients for the filling in a mixing bowl. Arrange a pancake, browned side up, and place a heaping spoonful of filling just above the center. Fold the sides toward the middle, overlapping the edges. Fold down the top to seal in the filling, then roll the pancake to make a neat little packet. Arrange the blintzes, seam side down, on a heated griddle or in a large skillet brushed with butter. Cook until browned, turning once. Makes 14 to 18 blintzes. From The Brooklyn Cookbook by Stallworth and Kennedy From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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