Henny Younman's Jewish Cheese Blintzes
 
BATTER

1 c Milk

2 tb Vegetable oil

1/2 ts Salt

3/4 c All-purpose flour

FILLING

2 c Cottage cheese (16 oz)

2 tb Sugar

1 tb Unsalted butter; melted

1 ts Vanilla

3/4 ts Salt

3 Large eggs

Unsalted butter; melted

1 Egg; lightly beaten

To make batter, put the eggs, milk, oil, and salt in a

blender container. Blend well. Add the flour and blend

until just combined, scraping down the sides once.

Brush and 8-inch frying pan with melted butter. Pour

in 2 to 3 Tbsp. of batter, tilting the pan so the

batter flows to coat the bottom. Use just enough

batter to make a thin pancake. Cook until the edges

begin to turn golden. Shake the pan to loosen the

pancake. Quickly turn the pancake out onto a paper

towel, browned side up. Repeat with the remaining

butter and batter, stacking the cooked pancakes

between sheets of paper towel. Combine all the

ingredients for the filling in a mixing bowl. Arrange

a pancake, browned side up, and place a heaping

spoonful of filling just above the center. Fold the

sides toward the middle, overlapping the edges. Fold

down the top to seal in the filling, then roll the

pancake to make a neat little packet. Arrange the

blintzes, seam side down, on a heated griddle or in a

large skillet brushed with butter. Cook until browned,

turning once. Makes 14 to 18 blintzes.

From The Brooklyn Cookbook by Stallworth and Kennedy

Yield: 14 servings

Posted by Chyrel