Cheese Blintzes
Makes 10 to 12 crepes
Ingredients
Crepe Batter:
2 eggs
2 tablespoons salad oil
1 cup milk
3/4 cup sifted flour
1/2 teaspoon salt
Cheese Filling:
1/4 pound cream cheese
2 egg yolks
1/4 pound cottage or pot cheese
2 Tablespoons sugar
1 teaspoon vanilla
Directions:
1. Beat eggs, oil, and milk. Add flour and salt, beating until very
smooth. Chill 30 minutes; it should be like heavy cream. If too
thick, add a little milk.
2. Grease 8-inch hot skillet with light coating of butter. Pour 3
to 4 tablespoons of batter into the skillet, turning pan to coat
it. Fry lightly on one side. Repeat with remaining batter.
3. Stack crepes on waxed paper, brown side up. Beat filling
ingredients together until smooth. Fill each crepe with 2
heaping tablespoons of filling and roll up egg roll-style by
folding in sides of crepe over filling.
4. May be frozen at this point, then fried without defrosting.
Melt 2 tablespoons butter over medium heat in large skillet. Fry
crepes until golden brown on all sides.
5. Serve with sour cream and/or fruit preserves.
