I also like to fill them with meat fillings (see my Knishes the Old Fashion Way recipe) for fillings. When they are filled with meat they can be baked as well as fried. Meat blintzes are good as an entree or accompiment with a sou or salad to round off the meal.
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- 1 c
- water or milk
- 1 c
- 2 tsp
- sugar (opional)
- 8 oz
- dry farmers cheese (not the hard type). breakstone makes it.
- egg (yolk only)
- sugar to taste
- cinnamon to taste
FILLINGS (MAY BE DOUBLED)
1Beat egg with salt and liquintil smooth. Add flour gradually until consistency is that of heavy cream. You do not need a mixer. A whish will work as well. Add more liquid or flour as necessary. Batter will thicken as it sits. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan. Tilt pan until entire bottom is covered with a thin, even layer. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out ono waxed paper (browned side up). Cover with waxed paper and continue to stack blintzes and paper until all of the batter is used.
2Mix filling ingredients. Sppon some of the mixture into each blintz. Roll up once. Fold in ends and continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
3To cook, heat 2 teaspoons butter in a large skillet and fry blintzes, turning occasionally. Add more butter as necessary. Serve with warm applesauce, sour cream (as is the tradition).
4Can easily increase quantities if you are cooking for a crowd.