Cherry Vanilla Blintze
- 12 cup milk
- 12 cup water
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons melted butter
- 2 tablepsoons canola oil
- 2 tablespoons butter
- sour cream or yogurt, as an accompaniment
- 12 cup dried cherries
- 14 lb cream cheese, at room temperature
- 1 teaspoon vanilla extract or 12 scraped vanilla bean
- 2 tablespoons sugar
- 1 large egg
- 1 lb farmer's cheese, pot cheese or 1 lb cottage cheese
- Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds.
- If necessary, scrape down any solids that stick to the sides.
- Add the butter and process for a few more seconds to blend.
- Refrigerate, covered, for at least 2 hours or overnight.
- Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray.
- When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan.
- Cook for 1 1/2 minutes and lightly browned.
- Set aside on a plate, cooked side up, and continue with the remainder of the batter.
- In a small saucepan, cover the cherries with water and bring to a boil.
- Remove from the heat and let rest.
- In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended.
- Gently mix in the pot, farmer or cottage cheese.
- Drain the cherries and fold inches.
- Place 2 tablespoons of Cherry Filling in the lower center of the blintz.
- Fold up once from the bottom then fold over the sides.
- Roll up the rest of the way.
- Repeat with the rest.
- Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan.
- In 4 small batches, fry the blintzes fold side down until golden brown.
- Gently flip to fry the other side.
- Serve with sour cream or yogurt.
milk, water, eggs, flour, butter, canola oil, butter, sour cream, cherries, cream cheese, vanilla, sugar, egg, s cheese
Taken from www.food.com/recipe/cherry-vanilla-blintze-395130 (may not work)