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Blintzes
Crepes
2 c. flour
1/8 t. salt
4 eggs, beaten
1 ½ c. milk
2 T. melted butter
1 T. butter for frying crepes
Corn oil for frying
Prepare filling, and refrigerate until ready to use.
Sift flour and salt into a large bowl. Gradually add eggs and milk, beating with
a wire whisk until smooth. Stir in melted butter. After whisking batter, mix in
blender until smooth. Refrigerate for 30 minutes.
Heat 1 T. butter in an 8- or 9-inch omelet pan. Use a ladle to spoon batter into
the pan, over medium-high heat. Tilt the pan so the batter covers evenly,
creating a thin layer, and pour back any excess into the batter bowl. When the
crepe is lightly browned on one side, loosen it around the edges with a fork and
flip it, browned side up, onto a plate. Continue frying crepes and piling them
on the plate. Do not add extra butter.
To fill crepes, place them, one at a time, on a plate, browned side up. Place a
heaping ¼ cup about 1 inch from the top of the circle, leaving a margin of about
1-1/2 inches on either side. Roll the top of the crepe over the filling. Fold in
side flaps and continue to roll, top to bottom.
In a large skillet, heat about ½ inch corn oil on a high setting. Reduce heat to
medium, and fry the blintzes until brown and crispy (no more than 2-1/2 minutes
per side). Serve with applesauce or sour cream.
Kasha Filling
2 T. corn oil
2 c. onion, chopped
4 c. cooked kasha
2 eggs, beaten
½ t. salt
¼ t. pepper
Heat corn oil in large skillet, and sauté onions until brown. Place onions in
large bowl with remaining ingredients and combine thoroughly.
Cheese Filling
1 pounds farmer cheese
½ pound whipped cream cheese
1 egg, beaten
3/8 c. sugar
1/8 t. cinnamon
1/8 t. salt
Blend all ingredients thoroughly in a large bowl, and refrigerate until needed.
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