| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs, beaten Move slightly |
|
|
less than half of the |
|
|
eggs |
|
|
to bowl two |
| 1 |
c |
Milk |
| 1 |
c |
Flour |
|
|
A little salt |
|
|
Butter for frying |
|
|
The egg from Bowl One |
| 8 |
oz |
Cream cheese, at room temp |
| 3/16 |
c |
Sugar |
|
|
Cinnamon to taste |
INSTRUCTIONS
In keeping with the upcoming Yom Tov, this recipe for blintzes comes
courtesy of my dear friends Mother in Law. We've gobbled these up at
every Break Fast for the past (mumble mumble) years. I'm told that if
the filling is made with cottage cheese, then they're blintzes. If the
filling is made with cream cheese, then they're Kase Krepchen.
CAUTION - This recipe is transcribed exactly the way I received it. It
assumes prior knowledge of blintzes and blintz making. Mix the Bowl
One ingredients. Melt margarine in a small frying pan over medium high
heat for crepes. Makes about 10. Mix well the Bowl Two ingredients.
Sometimes a wisk works better at the end. fill crepes, fold, and fry
on both sides. Posted to JEWISH-FOOD digest V97 #031 From: Tammy
Paynter <TPAYNTER@SIVM.SI.EDU> Date: Thu, 19 Sep 96 22:42:30
EDT From: Tammy Paynter <TPAYNTER@SIVM.SI.EDU>
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”