Classic Cheese Blintzes
- BLINTZ BATTER
- 1 cup all-purpose flour
- 1/8 teaspoon Clabber Girl Baking Powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 4 eggs
- 1 cup water, milk or half seltzer and half milk
In a large bowl, sift flour, salt and sugar. Beat eggs to blend, and add milk and water to this. Add to flour and whisk, to make a thin batter.
Let stand 30 minutes and stir down before using.
Lightly grease a 6-inch skillet with butter and heat til butter sizzles. Pour in about 1/3 cup of blintz batter, tilting pan to spread out batter to make a thin pancake or crepe. Let set up. As blintz begins to blister and edges curl, turn over once.
Repeat with remaining batter, re-buttering pan every third blintz or as required. You will be raising and lowering heat to accommodate proper cooking of blintzes.
Makes 16-20 blintzes.
Fill with Cheese Filling
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
There are Jewish cookbooks that have whole schematics on how to form these! They are simply crepes, done Jewish style. They can be filled with almost anything but the cheese filling that follows is traditional. Serve with cherry topping, applesauce, or cinnamon and sugar. I recommend these as a snack, breakfast or brunch dish, or a light, early supper entree' with fruit salad and a pot of fresh coffee or tea.