Old Fashioned Deli Cheese Blintzes with Seltzer Water
Makes about 2 dozen
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups warm milk or seltzer water
- 2 eggs
- 2 tablespoons unsalted butter, melted (or margarine)
- 1 teaspoon pure vanilla extract, optional
- Blintz Cheese Filling
- 1 1/2 pounds dry cottage cheese
- 1 egg yolk
- 2 1/2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons sour cream Butter or margarine for the pan
Place dry ingredients in a food processor and blend briefly. Add in remaining ingredients and whiz to blend into a thin batter, about 15 seconds. Let batter rest 15 minutes.
Heat pan and dab in some butter or margarine. Smear on about 2-4 tablespoons of batter, depending on size of crepes desired (use only enough to coat pan). Cook until bottom browns (do not turn over). Keep blintzes warm (cover with foil on a plate) until all of batter is used up.
For cheese filling, blend ingredients together and set aside. To make these into cheese blintzes, fill with 2-3 tablespoons of filling on the lower third of the browned side of the blintz, fold two sides inwards, and then roll up into bundles. Fry gently in butter or use in a Blintz Soufflé.
These are good filled with cottage cheese and sour cream filling, rolled and fried in butter and then served with sour cream and fresh fruit or as the foundation for a Blintz Soufflé. Make these 8 or 10 inches but make 'em thin. A non-stick pan, crepe or cast iron pan is perfect. These are a touch less eggy than those for the Blintz Soufflé and feature the trick of seltzer water as a lighter touch, if you want to use it and make a non dairy blintz at the same time