Recipe - Stage Delis Cheese Blintzes

FOR WRAPPER BATTER
3 lg Eggs
One fourth cup Water
One fourth cup Milk
One half teaspoon Baking powder
One half cup Allpurpose flour
1 One half teaspoon Sugar
1 tablespoon Unsalted butter

FOR FILLING
1 One half cup Farmer cheese
2 cup Cottage cheese
One fourth cup Sugar
One half teaspoon Cinnamon
1 tablespoon Allpurpose flour

MAKE WRAPPER BATTER: In a blender blend wrapper batter ingredients and let
stand 30 minutes.

In an 8inch skillet, preferably nonstick, melt half of the butter over
moderately high heat.

Pour in enogh batter to just coat bottom of skillet, swirling and cook,
undisturbed, until top is set and nottom is golden (do not turn wrapper
over.) Transfer wrapper to paper towels in one layer, golden side down.
Make more wrappers with remaining butter and batter.

MAKE FILLING: In a food processor blend cheeses, sugar, and cinnamon until
smooth. If necessary, add flour to thicken filling.

Preheat oven to 250 degrees F and line a baking sheet with parchment paper.

Put 3 tbsps filling in center of each wrapper and fold opposite sides of
wrapper over filling until sides barely touch. Fold in ends to completely
enclose filling, forming packets, and arnage, seams sides down, on baking
sheet.

Make more blintzes with remaining filling and wrappers. Bake blintzes,
covered loosely with foil, untl heated through, 5 to 10 minutes.
Posted to JEWISHFOOD digest V96 #112

Recipe by: Gourmet Magazine December 1996 p. 156

From: Linda Shapiro lss@coconet.com

Date: Sat, 28 Dec 1996 16:21:54 0500