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Blintzes, International House of Pancakes Cheese (D, TNT)
Source: Todd Wilbur, "Top Secret Restaurant Recipes"
Serves: 4

Batter for crepes:
1-1/2 cup flour
2 cup milk
3 tbsp. butter, melted
2 tbsp. sugar
2 eggs
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
butter for the pan

For filling:
1 cup cottage cheese
1 cup soft farmer cheese, or softened cream cheese
1/4 cup powdered sugar
1/4 tsp. vanilla

On the side:
Sour cream
Strawberry preserves
Powdered sugar

Make Crepes:
Use an electric mixer to blend together all the crepe ingredients except the butter for the pan in a large bowl. Blend just until smooth. The batter will be very thin. (archivist's note: let batter rest for an hour, very important!)

Make Filling:
Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.

Preheat a 10" frying pan over medium heat. (This size pan tapers to about 8" at the bottom.) When the pan is hot, add about 1/2 tsp. of butter.

When the butter has melted, pour 1/2 cup of batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1-1/2 to 2 minutes or until golden brown on one side.

Use a spatula to lift an edge of the crepe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 1-1/2 minutes or until a bit lighter shade of brown than the first side, then slide it out of the pan. Repeat with the rest of the batter, and stack the finished crepes on top of each other to keep them warm.

Heat the cheese filling in the microwave for 1 to 2 minutes or until it is hot.

When ready to fill the crepes, place each crepe, dark side down, on a plate. Pour 2 to 3 tablespoons of cheese filling across the center of the crepe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate. You can use a knife to cut the rounded edges off the blintzes if you like. Repeat with remaining blintzes.

Serve 2 to 3 blintzes on a plate with a dollop of sour cream and 2 dollops of strawberry preserves carefully arranged on the plate next to the blintzes. Sprinkle the blintzes with powdered sugar.

Poster's Notes:
I don't consider the dish served by the International House of Pancakes to be blintzes, but some people really like them. So here is Todd Wilbur's copycat recipe for the dish, from TOP SECRET RESTAURANT RECIPES. I still don't think these are really blintzes, though, although they are pretty tasty.)

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: 532 Calories (kcal); 24g Total Fat; (39% calories from fat); 26g Protein; 59g Carbohydrate; 153mg Cholesterol; 862mg Sodium
Food Exchanges: 2-1/2 Grain(Starch); 2-1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3-1/2 Fat; 1 Other Carbohydrates