Recipe - Best Cheese Blintzes

XRICHFLUSHRIGHTFILLING
1 One half Pounds farmer's cheese
1 Egg (do not use substitute)
1 Teaspoon lemon flavoring

24 tablespoons sugar

1 teaspoon cinnamon

Crepe Batter:

34 eggs (do not use substitute)

1 One half cups milk

1 One half cup flour

One fourth teaspoon baking powder

2 tablespoons melted butter or margarine

4 tablespoons margarine, melted ( may need more)
To make filling: In a medium ( nonmetal) bowl, mix together all
ingredients for the filling. Cover and place in the refrigerator.
To make Crepe Batter: For crepe batter, mix together eggs and milk; place
in a food processor. Add flour and baking powder, a little at a time
(batter should be like thin mayonnaise). Add 2 tablespoons melted butter.
Heat a 9 inch nonstick frying pan until hot. dip a pastry brush into
melted margarine and brush the pan with a thin coat. Heat

again ( not to smoking stage). Pour a small amount of batter of batter
(about One fourth cup) into the pan and swirl around until

covered; empty any excess batter back into remaining batter. Heat until
sides pull away (if edge of batter sticks to sides of pan,

gently pull away with a knife. Turn crepe out onto a damp dish towel and
return pan to stove to heat again Brush margarine in

pan and swirl another One fourth cup of batter and pour off excess Repeat with
remaining batter. slightly overlap crepes on towels to

cool.
To assemble blintzes: Place one tablespoon of filling on one edge of crepe;
roll forward twice, then fold both sides and continue rolling to end. (
blintzes can be frozen at this point.) Fry blintzes, both sides, in butter
until golden brown. Serve with one or all

of the following: sour cream , applesauce, cinnamon, fresh or frozen
strawberries, jam honey or syrup.
Makes 15 to 20 cheese filled blintzes depending on thickness of crepe.
This and many other Great Favorite Jewish recipes can be found in "Mama
Cooks California Style" New Twists on Jewish Classics a cookbook that
supports the life enhancing work of the Jewish Home for the Aging in Los

Angeles.

Posted to JEWISHFOOD digest by Bob & Carole Walberg walberg@escape.ca on
Dec 03, 1998, converted by MM_Buster v2.0l.