Preparation:
Method:
Crepes
*blend all ingredients well until they are absolutely smooth.
*Set your stove to medium-low (between 3 and 4 on a "1 to 9" dial)
*Pour a little batter into the pan and roll the pan around to make a thin
crepe (if the batter is too thick - thin it with a little milk). Fry the
crepes only until done - Do not brown them. They must stay soft enough to
roll
easily.
*Use plenty of butter to keep the crepes from sticking.
Filling
*Using the potato masher (or other utensil that you may find easier) blend
all
ingredients well until the mixture is absolutely smooth.
*Taste a little bit to check for lumps and to see that there is enough sugar
and salt for your taste.
*Set the mixture aside.
Assembly and final preparation
*put a dollop (a heaping spoonful) of the cheese mixture onto the side the
crepe (about 1 1/2 inch [3 1/2 cm] from the edge).
*fold the crepe over the top of the cheese.
*fold the sides of the crepe over and then roll the crepe up so that it
looks
like a tiny package of meat.
Prep for Serving
*On medium-low heat - fry the blintzes (on both sides) in lots of butter
until
they are golden brown.
*Some people like them cold as a snack (they must still be fried) but we
like
them hot - covered in sour cream.
A blintze tip: My grandmother used to fry up all the crepes and lay them out
on a flannel sheet to soak up the excess grease. We use a lint free dish
towel.
BLINTZES: This recipe makes approximately 14 blintzes. Actually, they are my
grandmother's blintzes and she made great ones. We think it's time for
everyone to know what a great cook she was!
I know some of you must be asking yourself what a "blintze" is... A creamy
cheese mixture wrapped up in a soft crepe and fried in butter. We serve it
smothered in sour cream. Mmmm, mmmm, mmmm, (I can't stop just from thinking
about them) mmmm.
The folding is a little tricky (although not critical to the taste). For
this
reason, we will be posting a few pictures (in the next little while) so you
can see precicely how they are f |
