RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Blintzes: Cheese - dairy
CAKE MEAL CHEESE BLINTZES ~~~~~~~~~~~~~~~~~~~~~~~~~ Source: Love and Knishes, by Sara Kasdan Yield - 12 INGREDIENTS: 3 eggs 1 1/2 cups water 1/2 tsp. salt 3/4 cup matzo cake meal METHOD: Beat eggs, add water, and beat again. Add salt. Place cake meal in a mixing bowl. Slowly add egg-water mixture, stirring constantly. If batter is lumpy, strain it, but do not add more water. Lightly grease a 6-inch skillet with a little fat on waxed paper. Place over a moderately-high flame. Fill a cup with batter. Pour 1/2 cup of batter into the skillet. As soon as the batter adheres to the skillet, return the excess batter to the cup. Fry until the blintz begins to "blister" and the edges curl away from the skillet. The blintz should be very thin and pliable and still very slightly moist on top. Turn out by inverting the skillet over a cloth covered wooden board. (It may be necessary to tap the edge of the skillet on the board.) The batter should be stirred before each frying; grease the skillet at about every third blintz. It may take several blintzes before the skillet is greased and heated just right. Fill and fry blintzes. Cheese filling: (should yield 22-24 blintzes) INGREDIENTS: l lb. dry cottage cheese 2 eggs 1 Tbsp. sugar, or to taste 2 Tbsp. sour cream 1/4 cup melted butter 1/2 tsp. salt 1 tsp. lemon juice METHOD: Rub cottage cheese through a sieve and combine with remaining ingredients. Place 2 teaspoons filling in the center of the cooked side of each blintz. Raise the bottom flap of dough to cover filling, then overlap with the top flap of dough. Tuck both sides under so that they almost meet at the bottom center. Another way of making blintzes is to place the filling near one edge and roll as you would a jelly roll. Brown lightly on both sides in a heavy greased skillet. Blintzes should be eaten hot. They may be served with sour cream, applesauce or both.
