I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Sunday, November 17, 2013

Blintz Blissness

Blintz Blissness
From the Enchanted Broccoli Forest

Blintz Pancakes

3 lg eggs
1/2 tsp salt
3/4 C flour
1 1/3 C milk
2 Tb coconut oil or melted butter

Combine everything in a blender, pour just enough into a hot pan to coat the bottom, cook.

To fill - 1 heaping Tb of filling in the center of the bottom third.  Fold in the sides, then the bottom, then roll it on up.

To fry - use about 1 Tb butter for every 3 blintzes.  Fry on both sides, until brown and crisp.

Cheese Filling

1 lb cottage cheese
1 egg, beaten
2 Tb sugar
3 Tb flour
1/4 tsp salt

Press cottage cheese through a sieve.

Add remaining ingredients and mix well.

Blintz Souffle'
Serves 6-8

Oven to 350.

1/4 C butter, melted
18 cheese filled blintzes (unfried)

2 C sour cream (or sour cream/yogurt 50/50)
6 eggs
1/3 C sugar
1 tsp vanilla
1 tsp cornstarch
1/4 tsp salt

Coat bottom of 9x13 pan with melted butter.

Arrange blintzes in 2 rows in the pan.

Beat together sour cream and eggs until very light and fluffy.  Add remaining ingredients.  Beat well.  Pour custard over blintzes and bake for 1 hour, uncovered.

Serve hot with fresh fruit.  (While in the over, we slice and saute apples, strawberries, blueberries, or peaches, with honey in a little sauce pan.  Delish!

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