Recipe - Joyces Cheese Blintzes

1 cup Milk
3 Eggs
2/3 cup Allpurpose flour
4 teaspoon Margerine or butter

In blender, whirl milk, eggs and flour until smooth (or blend milk and eggs
with wire whip and flour until smooth). Let rest at room temperature for at
least 1 hour (or cover and refrigerate until next day; bring batter to room
temperature before cooking). Place a 6 or 7 inch crepe pan or other flat
bottomed frying pan on medium heat. When hot, add One fourth teaspoon or margerine
and swirl to coat surface. Stir batter and pour in about 2 tablespoons,
quickly tilting pan so batter flows over entire flat surface. If heat is
correct and pan is hot enough, crepe sets at once, forming tiny bubbles
(don't worry if there are a few holes). If pan is too cold, batter makes a
smooth layer. Cook until surface is dry and edge is slightly brown. Then
turn with a spatula until other side is brown.

To serve, spread with Philadelphia cream cheese and roll up. Top with sour
cream and fresh strawberry sauce (or any fruit sauce or syrup desired.).

Recipe by: innkeeper Joyce Haegelin of Lafayette Clubhouse

Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 12, 1998