| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ethnic | 6 | Servings | |
INGREDIENTS
| 1/4 | ts | Salt |
| 1 | c | Flour |
| 1 | c | Water |
| 4 | Egg | |
| Butter | ||
| 1 | lb | Cottage cheese |
| 1 | Egg yolk | |
| 1 | tb | Sugar |
| 1 | pn | Salt |
INSTRUCTIONS
BLETLACH (LEAVES FILLING Sift the flour with the salt and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the filling ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned pams, 6". Elaine Radis, Prodigy Food & Wine Board From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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