Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

FILLING
1 lb Cottage Cheese
1/2 c Farmers Cheese
1/8 lb Cream Cheese
1 lg Egg
2 tb Matzah Meal
1/4 c Sugar
BLINTZES
2 c Flour
1 1/2 c Water
1 c Milk
7 lg Eggs
2 tb Potato starch
Butter for frying
Sour cream

To make the filling, mix together thoroughly, the cottage cheese,
farmers cheese, cream cheese, egg, matzah meal and sugar in a bowl.
Set aside in the refrigerator for at least 1 hour.

Blintzes: Put the flour, water, milk, eggs, and the potato starch in a
blender or food processor in 2 batches. Blend each batch, pour into
bowl and then let sit for 1/2 hour.

Grease a non-stick 6 inch skillet with butter. Pour in a small ladle
of the batter. Tilt the pan so the batter covers the bottom and pour
off any excess. Cook until the pancake blisters. Do not turn. Flip
the pancake onto waxed paper. Cooked side up. Spread 1 heaping Tbs of
the cheese filling on one end of the pancake. Turn the opposite sides
in and roll up like an envelope.

Fry the blintzes in butter or bake them in 425 F oven until brown.
Serve with sour cream.

Recipe By : "Jewish Cooking in America" by Joan Nathan

From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking

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