Blintzes - Jewish Egg Pancakes
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1 Ounce, melted and cooled|
|Flour||1⁄4 Cup (4 tbs)|
|Butter/Peanut oil||2 Tablespoon (Used For Frying)|
|Large curd cottage cheese||1 Pound, drained for at least 2 hours|
|Sour cream||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1|
|Melted butter||1 Tablespoon|
|Sour cream||1 Tablespoon (Used For Topping)|
|Jam||1 Tablespoon (Used For Topping)|
In your blender, place the eggs, milk, butter, salt, and flour.
Blend for a moment; then allow to cool in the refrigerator for a couple of hours.
Make the pancakes as you would a crepe.
But do not turn them.
They should be thin and not at all browned.
Fry them in very little butter or oil in a medium-heat pan until the top is dry in appearance, but the bottom is not brown.
Keep them separated with wax paper until all are cooked.
Prepare a filling by putting the drained cottage cheese through a ricer.
Add the egg, raisins, sour cream, lemon peel, sugar, and salt.
Blend well with a fork, and fill the blintzes with a little of the mixture.
Then fold them up like little envelopes.
Place on an oiled cookie sheet, and brush the tops with melted butter.
When you are ready to serve, place the blintzes under a broiler until the tops begin to brown.