Recipe - Sweet Corn Blintzes With Cottage Cheese Filling

BATTER
One half cup Flour
One half cup Halfandhalf
2 Eggs
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 tablespoon Unsalted butter; melted
1 cup Fresh corn kernels; (about 2
ears), or frozen
Vegetable oil for brushing
griddle

FILLING
1 One half cup Cottage cheese
6 tablespoon Sugar

TAMALESWORLD TOUR SHOW #WT1B04, SCANDINAVIA STOCK YOUR PANTRY, PANCAKES &
BLINTZES

Place the flour, halfandhalf, eggs, salt, pepper, and butter in a blender
and process until smooth. Add the corn and blend for a minute longer, until
the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at
least 1 hour or up to overnight.

Meanwhile, combine cottage cheese and sugar in a small bowl, cover and
refrigerate until ready to fill blintzes.

Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a
scant One fourth cup of batter onto griddle for each blintz. When bubbles form on
top, flip the blintzes and cook until lightly browned. Remove blintzes from
griddle and immediately place 1 to 2 tablespoons filling in the center.
Roll the blintz and place it seamside down on a baking sheet. When all the
blintzes are filled, place them in the oven to warm, about 1015 minutes.
(Alternatively, you can refrigerate unfilled blintzes, stacking them
between sheets of waxed paper and wrapping in plastic, and proceed with
recipe when ready to fill.) Serve warm with sauteed apples or pears.

Yield: 1012 blintzes

Posted to recipeludigest by molony molony@scsn.net on Mar 16, 1998