Sunday, 5 June 2011

The Cheese Blintz

Aren't these gorgeous? I was making blintzes on TV yesterday morning and the newswomen (Mae and Britta) so distracted me and wanted to help that I never had time to roll it out. So I had to come home and make these. (Incidentally, locals, if you know meteorologist Britta Merwin, I fed her her very first blintz.) And if you attended the Jewish Food Fair today the crepes for the blintzes were made by me, at least the frying stage.

Here's how: batter is about a cup and a half of flour, two eggs, vanilla, a tsp baking powder, a spoon or two of sugar, and enough whole milk to make a light thin batter. OH and add a few tbs melted butter too. Fry these up in butter in a VERY hot nonstick pan, as thin as you can. Swirling the pan is the trick. Fill cooled crepes with a mixture of cream cheese, cottage cheese, sugar and vanilla. Roll up as you see them here, and dab with raspberry jam. Your own of course! Honestly, I haven't eaten one in years and years. Fabulous.

No comments:

Post a Comment