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Lewisville Blintzes

List of Ingredients




Servings: 8

Crepes:

1 1/4 cups flour
4 tablespoons sugar
1/4 teaspoon salt
4 eggs, beaten
1 1/4 cups milk
2 tablespoons melted butter
Filling:

1/2 cup prepared Instant Mashed Idaho Potatoes
1 cup small curd cottage cheese (drained)
2 eggs, beaten
1/4 cup sour cream
3 tablespoons sugar
salt to taste
grated rind of 2 lemons
1 teaspoon vanilla extract
1/4 cup raisins, plumped in boiling water, drained
butter
sour cream
raspberry jam

Directions:

To make crepes sift together flour, sugar and salt. Add eggs and milk, stirring until batter is smooth. Mix in melted butter. Refrigerate for a minimum or 2 hours. Prepare filling by combining potatoes, cottage cheese, eggs and sour cream. Mix in sugar, salt, lemon rind, vanilla extract; blend well. Stir in raisins; set aside.
In a small frying pan, melt 2 teaspoons of butter over medium heat. When it begins to bubble, pour in 3 tablespoons of batter. Tip the pan and let batter cover the surface. Cook for about 2 minutes or until the pancake is brown underneath. Remove cooked side down to a plate covered with waxed paper. Lightly butter pan before cooking each crepe.

To fill pancakes place 2 tablespoons of filling on browned side of each crepe. Fold all sides over the filling to make a rectangular envelope-like blintz. Fry in melted butter until golden brown. Serve with sour cream and raspberry jam.


Recipe