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CHEESE BLINTZES
FILLING FOR SWEET BREAKFAST CREPES
This recipe will fill 32-36 crêpes
16 ounces Farmer’s cheese (It usually comes in 7.5 ounce packages. Buy 2 packages)
24 ounces cream cheese
8 ounces sour cream
6 extra large egg yolks
2 extra large whole eggs
1 teaspoon cinnamon
4 tablespoons sugar
Pinch of salt
1 tablespoon vanilla
| 1. |
Combine the Farmer’s cheese with the cream cheese and sour cream and beat until smooth with a hand electric beater. Add the rest of the ingredients and beat well. |
| 2. |
Spoon two tablespoons of cheese mixture in the center of the un-cooked side of each crepe. Fold the 2 flaps facing each other over the filling to touch each other. Fold the open flaps over each other to create a rectangle. |
| 3. |
Set the blintzes flap-side down in a small amount of clarified butter in a non-stick skillet. Turn when brown and cook the other side. Remove to paper toweling to remove any grease. |
| 4. |
Serve with sour cream or crème fraîche (recipe under “Crème Fraîche”) and a side dish of fresh strawberries or blueberries or strawberry jam, blueberry jam, or yogurt with fruit. |
NOTE: If you don’t want to fry the blintzes, fill the uncooked side and put them on a greased cookie sheet. Brush with melted butter and bake in a pre-heated 350°F oven for about 10 minutes, or until very hot.
These freeze fabulously. |
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WLBE 790AM