Prep:30m Cook:10m Servings:5
•2 tablespoons white sugar
•1/2 teaspoon real vanilla extract
•BLINTZES
•2 eggs
•2 tablespoons oil
•1 cup milk
•3/4 cup sifted all purpose flour
•1/2 teaspoon salt
•1/4 cup butter for frying
•TOPPINGS
•1 cup sour cream
•1 10 oz thawed frozen strawberries or fresh or preserves
Directions
1.MAKE FILLING:
2.In medium bowl, bombine cheeses, egg yolk, sugar, and vanilla with elec mixer until smooth.
3.Refrigerate covered while making blintzes
4.MAKE BLINTZES:
5.In medium bowl, beat eggs, salad oil and milk until well mixed.
6.Add flour and salt and beat until smooth.
7.FOR EACH BLINTZES:
8.Melt 1/4 teaspoon butter in a 7 inch skillet.
9.Pour in 1 1/2 tablespoon batter, book over
moderate heat until lightly browned on the underside, then remove from pan. Stack with brown side up. Repeat until batter is used.
10.Place a rounded tablespoon of filling on the browned surface androll up. Make all.
11.Melt rest of butter in a large skillet.
12.Add blintzes, seam down, saute' until golden brown.
13.Turn and saute' other side.
14.Serve hot, sprinkled with confectioners sugar and a dollop of sour cream with strawberries..
15.This is heaven on a plate!
16.Enjoy!
1970 McCalls Cheese Blintzes Recipe
Ingredients
•FILLING:
•1 3 oz package cream cheese
•2 cups (1pound) dry cottage cheese. I drain mine in a screen strainer in frig the night before.
•1 egg yolk
•2 tablespoons white sugar
•1/2 teaspoon real vanilla extract
•BLINTZES
•2 eggs
•2 tablespoons oil
•1 cup milk
•3/4 cup sifted all purpose flour
•1/2 teaspoon salt
•1/4 cup butter for frying
•TOPPINGS
•1 cup sour cream
•1 10 oz thawed frozen strawberries or fresh or preserves
Directions
1.MAKE FILLING:
2.In medium bowl, bombine cheeses, egg yolk, sugar, and vanilla with elec mixer until smooth.
3.Refrigerate covered while making blintzes
4.MAKE BLINTZES:
5.In medium bowl, beat eggs, salad oil and milk until well mixed.
6.Add flour and salt and beat until smooth.
7.FOR EACH BLINTZES:
8.Melt 1/4 teaspoon butter in a 7 inch skillet.
9.Pour in 1 1/2 tablespoon batter, book over moderate heat until lightly browned on the underside, then remove from pan. Stack with brown side up. Repeat until batter is used.
10.Place a rounded tablespoon of filling on the browned surface androll up. Make all.
11.Melt rest of butter in a large skillet.
12.Add blintzes, seam down, saute' until golden brown.
13.Turn and saute' other side.
14.Serve hot, sprinkled with confectioners sugar and a dollop of sour cream with strawberries..
15.This is heaven on a plate!
16.Enjoy!