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Henny Youngman’s Cheese Blintzes

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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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