Making a Blintz
4 eggs 2 cups milk
4 tbsp salad oil 1½ cup sifted flour
1 tsp. Salt 2 cups sour cream
½ cup butter Confection sugar
Medium bowl Mixer
Plastic wrap Fry pan
Directions: Make fillings first. Make both of the fillings or double one recipe. Then, in a medium bowl beat eggs, oil and milk together. Slowly add flour and salt and beat until smooth. Cover with plastic wrap and refrigerate for 30 minutes. Batter should be consistency of heavy cream. Put ½ tsp. butter in skillet at medium heat. Add 3 tbsp of batter and spread evenly. Lightly brown batter on the bottom and remove. Continue until all the batter has been used. Stack blintzes with browned side on top. Place 3 tbsp of a filling on top of a blintz and fold. Fold ends in to cover the filling and roll. Use melted butter to close seams. You can freeze now and keep for a week. If you refrigerate they keep for 1-2 days. To cook now, melt the rest of the butter in skillet. Cook over low heat seam side down until golden brown. Keep cooked blintzes warm and serve hot with sour cream.
Cheese Blintz Filling
6 oz pkg. softened Cream cheese 4 tbsp. Sugar
4 cups dry Cottage cheese or Ricotta 2 egg yolks
½ tsp Vanilla extract Medium bowl
Directions: In medium bowl combine cheese, egg yolk, sugar and vanilla. Beat with mixer until smooth then refrigerate until ready to use. Makes 2 ½ cups of filling.
Apple Blintz Filling
4 lbs tart cooking apples peeled 2 cup sugar
2 tsp cinnamon ¼ tsp nutmeg
Directions: In a medium saucepan, combine apples, cinnamon, sugar & nutmeg. Cook filling over low heat for 15 minutes, or until apples are tender. Cover and let it stand about ½ hour. Makes 2 cups of filling.
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