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Blintzes, Cheese I (D, TNT)
Source: "Jewish Home Cooking: Yiddish Recipes Revisited," by Arthur Schwartz
Serves: 5

1 cup all-purpose flour
1 cup milk
1/2 cup cold water
1/4 tsp. salt
2 large eggs
2 tbsp. butter, melted

Cheese Filling:
8 oz. farmer cheese (low-moisture fresh cheese that usually comes in 8-oz. vacuum packages)
1/4 cup sour cream
Salt and freshly ground black or white pepper to taste or 2 tbsp. confectioners’ sugar
4 tbsp. butter, for frying
Sour cream for garnish

Prepare by setting out clean dish towels or a tablecloth on your kitchen work surface.

Make Crepes:
Combine the flour, milk, water, salt, eggs and butter in the jar of a blender. Whirl for a few seconds to mix well. Stop the blender, scrape down the sides with a rubber spatula, then whirl again for about 30 seconds. The batter should be very smooth and the consistency of very heavy cream. You’ll know whether it is right when you make the first crepes. For a thinner crepe, add 1 to 2 tbsp. more water.

To cook the crepes, heat a 6" to 7" nonstick skillet over medium heat until quite hot. Holding the pan off the heat with one hand, pour in about 3 tbsp. of batter with the other (I use a 1/4-cup measure--4 tbsp.--to judge the amount, which will vary slightly depending on the diameter of your pan).

Immediately begin rotating the pan to spread the batter into a pancake. This requires only a thin film of batter. Place the pan back on medium heat and cook for about 1 minute. The bottom will be lightly colored.

Using your fingers and with the aid of a spatula, fork, or the tip of a table knife, carefully lift the crepe and flip it over. Cook another 15 seconds. Turn out onto a clean kitchen towel. The second side should not colour--a spot or two is fine.

If preparing the crepes ahead, once they are fully cooked, you can stack them, but put wax paper between each to ensure they do not stick together. Leave at room temperature and fill within the day, or refrigerate tightly wrapped in plastic until ready to fill, or for up to 4 days. Freeze them for no longer than 3 months, at which time it is possible you will have to trim off the dried and brittle edges.

Make Cheese Filling:
In a small bowl, with a fork, blend the farmer cheese and sour cream together with salt and pepper to taste. If desired, instead of making the filling savory, make it sweet by blending in confectioners’ sugar.

Place a few spoonfuls of filling just below the center of 1 crepe. Fold the bottom of the crepe upward to enclose the filling. Fold in the sides over the end. Roll up the crepe to completely enclose. Place seam-side down on a platter. Repeat with the remaining crepes and fillings.

To fry the blintzes, in a skillet large enough to hold at least half the blintzes, heat 2 tbsp. of the butter over medium heat. (If you want to fry all the blintzes together, use a 12" skillet and all the butter at once.) When sizzling, arrange the crêpes in the pan seam-side down. Fry until nicely browned. Carefully turn the blintzes over and fry on the second side. Transfer to a platter. Repeat with the remaining blintzes and butter.

Serve immediately with a dollop of sour cream on each.

Author's Notes:
Formed, but not fried, blintzes can be kept in the refrigerator, tightly covered, for up to 2 days. To freeze, place them on a parchment-lined baking sheet until they are frozen solid, then pack into plastic bags or containers. They should keep well enough for 3 months.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A