| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1/2 |
c |
Half-and-half |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
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 |
tb |
Sugar |
INSTRUCTIONS
BATTER
FILLING
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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