Jewish Blintzes
Source of Recipe
Partyline - 9/20/82
Jewish Blintzes
2 cups flour
1/2 teaspoon salt
2 large eggs
About 1 cup milk
Filling:
1 (12-ounce) carton ricotta cheese
2 egg yolks
Pinch of salt
1 tablespoon sugar
1 drop vanilla
Make a well in the flour; add eggs and salt. Beat and add milk to make a smooth thin batter. (It will be thinner than pancake batter.)
Combine filling ingredients thoroughly; if too thick add alittle milk. Grease aluminum foil sheet. Over medium heat, grease an 8-inch skillet. When hot, pour in some batter and tip the skillet around as you would for crepes.
Pour off excess batter. Bake pancakes until the edges curl. Remove from heat and drop baked side up onto prepared foil sheet. Repeat with batter until all pancakes are done.
At one edge of a pancake, put 2 tablespoons of the ricotta filling and roll up. Place on a platter, do this with all of them. Before serving, fry each one in alittle oil or butter until golden on both sides. (These freeze well.)
Makes 15 blintzes
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