Beautys Cheese Blintzes
- 2 eggs
- 1 cup milk
- 1 cup sifted flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon melted butter
- Butter for frying
- 12 ounces farmer's cheese
- 4 ounces cream cheese, softened
- 13 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg yolk
- Pinch of salt
- Powdered sugar
- Strawberries, sliced thin
- Dollop of sour cream or Greek yogurt
- Prepare batter.
- In a large bowl combine eggs, milk, salt and vanilla and blend well.
- Gradually add flour.
- Beat well until there are no lumps in the batter.
- Make the filling.
- Combine all of the filling ingredients in a bowl and mix together until smooth.
- Grease a 6- or 7-inch skillet until it is hot but not smoking.
- Put a ladleful of batter into the skillet.
- Tilt pan to swirl the batter so it covers the bottom of the skillet.
- Fry on one side until bubbles form and the top is set.
- The bottom should be golden brown.
- Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
- Repeat the above procedure until all the batter is used.
- Grease skillet each time before pouring batter.
- After all the crepes are made, begin filling them.
- The brown side should be facing up.
- Place 1 tablespoon of filling on one edge.
- Roll once to cover filling.
- Fold the sides into the center and continue rolling until completely closed.
- After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
- Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.
eggs, milk, flour, vanilla, salt, butter, butter, s cheese, cream cheese, sugar, lemon juice, vanilla, egg yolk, salt, powdered sugar, strawberries, sour cream
Taken from cooking.nytimes.com/recipes/1014813 (may not work)