Classic Cheese Blintzes
|Water||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs), sifted|
|Cottage cheese||1 1⁄2 Cup (24 tbs)|
|Butter||2 Tablespoon, melted|
|Light cream||2 Tablespoon|
Put 1 egg, 1/2 teaspoon salt, water and flour into Osterizer container, cover and process at MIX until smooth.
Pour 2 tablespoons of batter onto hot griddle and fry on one side only until lightly browned, using low heat.
Remove each pancake onto a clean cloth, cooked side up.
Stir 1 cup of the cottage cheese and the remaining egg and butter together.
Spread a little on each pancake, fold over from both sides, then roll loosely.
Saute in hot butter.
Put the cream, remaining cottage cheese and salt into a MINI BLEND container.
Process at BLEND until smooth.
Spoon onto hot blintzes and serve immediately.