Blue Cheese Blintzes
|Unsifted all purpose flour||2 Cup (32 tbs)|
|Milk||3 3⁄4 Cup (60 tbs)|
|Cheese filling||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Beat eggs thoroughly.
Stir in milk and sifted flour gradually and alternately.
Smooth out all bumps after each addition.
Heat a 6-or 7-inch heavy frying pan, then drop in a dab of butter, about 1 teaspoon.
Swish around to coat the pan evenly, then pour in about 1/4 cup batter.
Tilt pan to spread the batter and bake until bubbled.
Loosen edges, turn pancake and briefly cook on underside.
Plop out on a paper towel.
Melt more butter in the pan and continue cooking batter.
While next crepe skin is cooking, fill the first with a heaping tablespoon of Cheese Filling.