| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Flour |
| 1/2 | c | Half-and-half |
| 2 | Eggs | |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 2 | T | Unsalted butter, melted |
| 1 | c | Fresh corn kernels, about 2 |
| ears or frozen | ||
| Vegetable oil for brushing | ||
| griddle | ||
| 1 1/2 | c | Cottage cheese |
| 6 | T | Sugar |
INSTRUCTIONS
TAMALESWORLD TOUR SHOW #WT1B04, SCANDINAVIA - STOCK YOUR PANTRY, PANCAKES & BLINTZES Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight. Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes. Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.) Serve warm with sauteed apples or pears. Yield: 10-12 blintzes Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1242
Calories From Fat: 333
Total Fat: 37.7g
Cholesterol: 446.6mg
Sodium: 3090.6mg
Potassium: 896.4mg
Carbohydrates: 164.4g
Fiber: 5.8g
Sugar: 90.3g
Protein: 65.5g