Ingredients

The following ingredients have 5 Servings
  • 2 - eggs
  • 1 cup(s) water or milk
  • 1 cup(s) all-purpose flour
  • dash(es) salt
  • 2 teaspoon(s) sugar (optional)
  • FILLINGS (MAY BE DOUBLED)
  • 8 ounce(s) dry farmers cheese (not the hard type). Breakstone makes it.
  • 1 - egg (yolk only)
  • - sugar, to taste
  • - cinnamon, to taste

Instruction

  • Beat egg with salt and liquid (water or milk) until smooth.
  • Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
  • Add more liquid or flour as necessary. The batter will thicken as it sits.
  • Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
  • Tilt pan until entire bottom is covered with a thin, even layer.
  • When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
  • Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
  • Mix filling ingredients.
  • Spoon some of the mixture into each blintz.
  • Roll up once.
  • Fold in ends.
  • Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
  • To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
  • Fry blintzes, turning occasionally.
  • Add more butter as necessary.
  • Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.