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Mel Brooks Cheese Blintz




Source of Recipe


Internet


List of Ingredients




Leaves:
1 1/4 cups water
4 eggs
1/2 to 1 teaspoon salt, to taste
1 1/4 cups all-purpose flour
vegetable oil or melted butter

Cheese Filling:
3 12-ounce cartons dry curd cottage cheese (36 ounces total)
2 egg yolks
8 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup fine bread crumbs (without crusts)
dash salt & pepper

Toppings:
sour cream
jam or jelly
cinnamon/sugar mixture



Recipe



Leaves: Place the water, eggs, salt and flour in a blender and blend until the flour is incorporated and the batter is smooth. Pour the mixture into a large bowl. Lightly oil the surface of a 8 or 9-inch skillet with vegetable oil or melted butter and heat the pan over medium heat. When hot, pour about 1/2 cup of batter into the skillet and swirl to cover; pour the remaining batter back into bowl. Fry until blisters form and the batter is set. Turn the leaves onto a tea towel to cool. Continue until all batter is used. Leaves can be stacked in short piles. Makes 12 to 16 leaves.

Cheese Filling: Using an electric mixer, combine all ingredients for the filling and blend until smooth.

Filling the blintz: Place each blintz so that fried side is up. Spoon about 2 tablespoons of Cheese Filling on the edge of each blintz, just above the lip. Fold the lip up over filling, fold sides in, and fold over until you have a small, rectangular package. Pat the blintz as you fold to keep it flat and rectangular in shape.

To cook: Lightly coat a griddle or frying pan with oil or butter and fry the blintz over medium heat until golden brown on both sides. Remove blintz and place on paper towels.

To serve: Serve blintz warm with your favorite toppings such as sour cream with jam or jelly. They are sometimes served with cinnamon sugar, with or without the sour cream.
Makes 12 to 16 blintz.

Tip: Left over Cheese Filling may be frozen in a freezer-proof container for later use.