| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Waffles, Pancakes, French to, Dairy |
10 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1/4 |
c |
Water |
| 1/4 |
c |
Milk |
| 1/2 |
ts |
Baking powder |
| 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Sugar |
| 1 |
tb |
Unsalted butter |
| 1 1/2 |
c |
Farmer cheese |
| 2 |
c |
Cottage cheese |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1 |
tb |
All-purpose flour |
INSTRUCTIONS
FOR WRAPPER BATTER
FOR FILLING
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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