Blintzkrieg!
Yep, even "Mad Dog" MD loved blintzes.
Not one, but two kinds of blintz shells, one more typical for crepes, the other some blinchiki variant. Both good but they are two different tastes. We don't put fruit in our blintzes usually, preferring to pass fruit sauces on the side.
The Shells:
4 eggs
1 1/2 cups of flour
1 1/2 cups of milk
1/2 teaspoon salt
2 tablespoons sugar
Beat the eggs and milk together. Then gradually sift in the flour,
salt and sugar. The mixture must be thin and so if it happens that it
comes out thick, add a bit more milk.
Melt margarine in a large frying pan and when hot, put about 3
tablespoons of the batter into the pan, tilting the frying pan to make
the blintz thin. Cook each crepe-pancake until it just begins to brown
and slide out of pan on to a waiting plate. Put the cooked side up to
receive the filling.
Sour Cream Batter
1 egg
1/4 milk
3/4 cup sour cream
1/8 tsp salt
1 cup sifted flour
butter for frying
Beat egg, milk & sour cream together with salt. Stir in the flour, mixing until smooth - no lumps. Next, heat some butter in a 7" skillet. Pour about 2 tblsp in to pan, tilting the pan to spread the batter evenly. Fry until brown and turn to brown other side. (makes about 16)
Pre-heat oven to 450.
Filling:
This should be prepared before the shell so that it may be added when
the shell is ready.
2 packages of cream cheese of your liking
2 egg yolks mixed well - or just say to heck with it and go with two whole eggs
3 teaspoons of melted butter
6 teaspoons of vanilla flavored sugar
1 pinch salt
Mix filling ingredients together until they are smooth.
Place a heaping tablespoon of the filling on the edge of the
crepe-pancake. Fold over from the two sides to protect the filling
from leaking out and roll up like a jelly roll. Roll over to seal blintz; it should look like a flat
cigar.
At this point the blintzes may be fried to be served now, bake 450 in buttered baking dish for 10 min, or frozen for
later consumption. l
posted by AbleVaybel @ 7:25 PM
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