| 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
BOWL ONE
BOWL TWO
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:
“Every good thing you have ever enjoyed comes from God”