Recipe#2119

Title: Cheese Blintzes

Newsgroups: rec.food.recipes 
 From: mrz@crl.com (Melody Zlatkin) 
 Subject: Cheese blintzes 
 Date: Sun, 18 Sep 1994 23:00:00 +0000 
 Message-ID: <09191994182914um@alexr.demon.co.uk> 

3/4 cup all-purpose flour
 1/2 teaspoon salt
 2 large eggs
 1 cup milk
 2 tablespoons unsalted butter, melted
 1 stick (1/2 cup) unsalted butter at room temp.
 2 cups (1 pound) ricotta cheese (or dry cottage cheese)
 Yolk of 1 large egg
 1 tablespoon unsalted butter, melted
 1 tablespoon granulated sugar
 1/2 teaspoon vanilla extract
 Sift flour and salt together into a bowl.
 In a large bowl, beat eggs with an electric mixer.  Add milk and
 2 tablespoons of melted butter, beating until well mixed.  Add
 flour mixture and continue to beat until smooth.  Cover and
 refrigerate at least 30 minutes.
 Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,
 granulated sugar, and vanilla extract.  Beat with an electric mixer
 until smooth.  Cover and refrigerate until ready to use.
 Preheat oven to its lowest setting.
 Remove crepe batter from the refrigerator.  It should be the
 consistency of heavy cream.  If too thin, add up to 2 additional
 tablespoons of flour to thicken.
 Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat,
 swirling pan to coat the whole surface.  Put 1+1/2 tablespoons of
 batter into the pan, swirling quickly to spread batter evenly over
 bottom of pan.  Cook until air bubbles begin to form on top on top
 and the edges start to curl away from the sides of the pan.  Remove
 crepe with a spatula and flip over, browned side up, onto a plate.
 Repeat until batter is used up, melting 1 teaspoon of butter in
 the pan before adding each 1+1/2 tablespoons of fresh batter.
 To make blintz, take a crepe, browned side up, and place 1 tablespoon
 of filling in the center.  Lift the far edge of the crepe up and
 over the filling, then lift up the near edge, overlapping and
 crimping the edges together to close.  Fold sides up, again
 overlapping and crimping to secure.  Transfer to a plate, and repeat
 with remaining crepes.
 Melt the remaining butter in a large frying pan over medium heat.
 Add a few filled blintzes, seam side down, and saute until golden
 brown.  Gently turn blintzes over and cook until the other side is
 golden brown.  Remove blintzes from the pan and place on an oven-proof
 plate.  Keep cooked blintzes warm in a very low temp. oven as you
 saute the rest.
 Dust with confectioners sugar, serve with fruit sauce or syrup.
 Makes 16-18 blintzes