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Blintzes, Cherry Vanilla (D, TNT)
Source: "MELTING POT with Wayne Harley Brachman" from the FOOD NETWORK
Yield: 8 blintzes

1/2 cup milk
1/2 cup water
3 large eggs
1 cup all-purpose flour
2 tbsp. melted butter
Nonstick vegetable spray
2 tbsp. canola oil
2 tbsp. butter
Sour cream or yogurt, as accompaniment

Cherry Filling:
1/2 cup dried cherries
1/4 pound cream cheese, room temperature
1 tsp. vanilla extract (or 1/2 scraped vanilla bean)
2 tbsp. sugar
1 large egg
1 pound (2 cups) farmer's cheese (or pot cheese or dry cottage cheese)

Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight.

Set a 10" non-stick crepe pan over moderately-high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tbsp. of batter, swirling to coat the bottom of the pan. Cook for 1-1/2 minutes and lightly browned. Set aside on a plate, cooked-side up, and continue with the remainder of the batter.

Place 2 tbsp. of cherry filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest.

Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold-side down until golden brown. Gently flip to fry the other side.

Serve with sour cream or yogurt.

Cherry Filling:
In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A