Sunday, June 5, 2011

The Cheese Blintz



Aren't these gorgeous? I was making blintzes on TV yesterday morning and the newswomen (Mae and Britta) so distracted me and wanted to help that I never had time to roll it out. So I had to come home and make these. (Incidentally, locals, if you know meteorologist Britta Merwin, I fed her her very first blintz.) And if you attended the Jewish Food Fair today the crepes for the blintzes were made by me, at least the frying stage.


Here's how: batter is about a cup and a half of flour, two eggs, vanilla, a tsp baking powder, a spoon or two of sugar, and enough whole milk to make a light thin batter. OH and add a few tbs melted butter too. Fry these up in butter in a VERY hot nonstick pan, as thin as you can. Swirling the pan is the trick. Fill cooled crepes with a mixture of cream cheese, cottage cheese, sugar and vanilla. Roll up as you see them here, and dab with raspberry jam. Your own of course! Honestly, I haven't eaten one in years and years. Fabulous.

5 comments:

lostpastremembered said...

Ken... they look like art... lovely things, Blintz are...so nice you gave a newslady her first!!

Jeremy said...

Beautiful!

Ken Albala said...

Even better after a day, fried up again in butter. I'm thinking spinach inside would really be fabulous. With feta too. OK, getting carried away, no longer a blintz.

ame said...

why not any longer a blintz? Are there blintz filling restrictions in a big blintz book somewhere?

Katrina@TheGastronomicalMe said...

so Blitz must be a Jewish name I take it? oh, and you gotta have'em with sourcream I say!