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Blintzes, Elaine's Bubbe's (D, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 12

Bletlach (Leaves):
1/2 teaspoon salt
2 cups flour
2 cups water
8 eggs

2 pounds cottage cheese
2 egg yolks
2 tablespoons sugar
pinch salt, to taste

Sift the flour with the salt . Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin.

Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter.

When pan is hot, put in about 1/4 cup batter, tilt pan until the batter covers it all over. Cook until it begins to blister and is shiny.

Turn out on a cotton table cloth. (I always use one, but I guess you can use paper towels.) Continue until all the batter is used. Should make about 24 circles.

Filling and Assembly:
Mix the filling ingredients well. Now it's time to 'build your blintzes.

Put some filling off center on each circle. Fold the bottom up, the two sides in and then roll over to the top. Place on a plate face down and chill for at least an hour before. Confused? Just try it, it's easy.

At this point you can store them in the fridge, or freeze them. They freeze well.

To finish, just fry them in a small amount of butter, until browned on each side. Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned 6" pans.

Poster's Notes:
If you freeze them, zap in the nuke for about 30 to 60 seconds BEFORE frying in butter. These taste so much better then store bought and it really isn't hard. I manufacture them by the dozen and always keep them in the freezer.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A