INGREDIENTS

INSTRUCTIONS

MAKE WRAPPER BATTER: In a blender blend wrapper batter ingredients  and
let stand 30 minutes.  In an 8-inch skillet, preferably nonstick, melt
half of the butter  over moderately high heat.  Pour in enogh batter to
just coat bottom of skillet, swirling and  cook, undisturbed, until top
is set and nottom is golden (do not turn  wrapper over.) Transfer
wrapper to paper towels in one layer, golden  side down. Make more
wrappers with remaining butter and batter.  MAKE FILLING: In a food
processor blend cheeses, sugar, and cinnamon  until smooth. If
necessary, add flour to thicken filling.  Preheat oven to 250 degrees F
and line a baking sheet with parchment  paper.  Put 3 tbsps filling in
center of each wrapper and fold opposite sides  of wrapper over filling
until sides barely touch. Fold in ends to  completely enclose filling,
forming packets, and arnage, seams sides  down, on baking sheet.  Make
more blintzes with remaining filling and wrappers. Bake blintzes,
covered loosely with foil, untl heated through, 5 to 10 minutes.
Posted to JEWISH-FOOD digest V96 #112  Recipe by: Gourmet Magazine  
December 1996   p. 156  From: Linda Shapiro <lss@coconet.com>  Date:
Sat, 28 Dec 1996 16:21:54 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 115
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 61.1mg
Sodium: 232.6mg
Potassium: 76.8mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 7.2g
Protein: 8.4g