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Blintz: Delicate Cheese Blintzes

Source of Recipe

Vegetarian Fast & Fancy


List of Ingredients

Basic Crepes:
3 eggs
1 cup flour
1 cup milk
1/4 cup water
4 tablespoons melted butter

Lemon Cheese Filling:
12 ounces cream cheese
1/3 cup sugar
4 tablespoons lemon juice
Strawberry Sauce:
1/2 cup strawberry jam
1 pint fresh strawberries, stem and chop
1 tablespoon lemon juice


Recipe

This dish can be prepared 2 days earlier and stored in the fridge. For filling, stir together filling ingredients until blended. For sauce, heat strawberry jam. Add strawberries and lemon juice, and simmer for 5 minutes. For crepes, beat together all ingredients until blended. Cover and refrigerate batter for 30 minutes. In a 7" skillet or frying pan with rounded sides, heat 1 tsp butter and spread it with a paper towel. Pan should be very hot, but butter should not brown.

Pour in about 1/8 cup of batter and quickly tilt and turn pan so that the bottom is covered with a thin layer of batter. Cook the crepe for 45 seconds, or until the top appears dry; then turn and cook the other side for 15 seconds. Remove crepe onto a large platter. Repeat with remaining batter.

Place 1 tbl. filling on one side of the crepe and, starting with that side, roll it up jelly-roll fashion. Alternatively, fold in the sides and roll up the blintze. Place filled crepes on a platter, cover with plastic wrap and store in the fridge. Just before serving, cook blintzes in a buttered skillet until browned on both sides. Serve with a dollop of sour cream and sliced strawberries. Yields 16-18 blintzes.