Blitzes Recipe

  1. 1.
  2. Make Batter: In blender, beat Large eggs, salad oil and lowfat milk to blend well.
  3. Add in flour and salt.
  4. Continue to beat till batter is smooth and flour is dissolved.
  5. Chill covered for 30 min or possibly till ready to use.
  6. 2.
  7. Make Cheese Filling: In medium bowl, combine egg yolk and sugar; beat with portable electric mixer till thick and light yellow.
  8. Add in cheeses and vanilla.
  9. Stir till well combined.
  10. Makes 3 c.. Chill till ready to use.
  11. 3.
  12. Cook Crepes: Slowly heat an 8 inch skillet (on electric range I use medium to medium high).
  13. To test temperature, drop a little water onto warm skillet; water should roll off in drops.
  14. For each blintz, brush inside of pan lightly with melted butter.
  15. Measure 3 Tbsp.
  16. batter into 1/4 c. measure.
  17. Pour in all at once, rotating skillet quickly to spread proportionately.
  18. Batter should be like heavy cream.
  19. If it seems too thick, dilute with a little lowfat milk.
  20. Cook till golden brown on underside (one minute), remove, loosening edge with spatula.
  21. Dry on paper towels.
  22. Stack, browned side up, with waxed paper between blintzes.
  23. Makes 20.
  24. 4.
  25. Fill Crepes: Spread 3 level Tbsp.
  26. filling on browned side of each blintz, making a rectangle 4 inches long.
  27. Fold 2 opposite sides over filling, then overlap ends, covering filling completely.
  28. 5.
  29. Cook Blintzes: Heat 1 Tbsp.
  30. butter in large skillet over medium heat.
  31. Add in 4 blintzes, not touching, seam side down.
  32. Saute/fry both sides of blintzes.
  33. Keep hot in a low oven while cooking rest.
  34. Serve warm, sprinkled with powdered sugar, lowfat sour cream and preserves.
  35. Serves 5.

eggs, salad oil, milk, flour, salt, butter

Taken from cookeatshare.com/recipes/blitzes-8082 (may not work)

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