Making a Blintz

This is a recipe handed down from my great grandmother - Enjoy

Ingredients:
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

Ingredients:

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

Ingredients:
4 lbs tart cooking apples peeled     2 cups sugar

2 tsp cinnamon                                  ¼ tsp nutmeg
Medium saucepan

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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