Cheese Blintzes from Bridgeford House Bed and Breakfast
2 TB salad oil
1 cup milk
3/4 cup sifted flour
1/2 tsp. salt
(makes 6-7 crepes)
1/4 pound cream cheese
2 egg yolks
1/4 pound cottage cheese
2 TB sugar
1 tsp. vanilla
(makes enough filling for 6-7 crepes)
Beat eggs, oil, and milk. Add flour and salt, beating until very smooth. Chill 30 minutes; it should be like heavy cream. If too thick, add a little milk. Grease hot skillet with light coating of butter. Pour 3 to 4 tablespoons of batter into the skillet, turning pan to coat it. Fry lightly on one side. Repeat with remaining batter. Stack crepes on waxed paper, brown side up.
Beat filling ingredients together until smooth. Fill each crepe with 2 heaping tablespoons of filling, fruit or seafood, and roll up egg style by folding in sides of crepe over filling. May be frozen at this point, then fried without defrosting. Melt 2 tablespoons butter over medium heat in large skillet. Fry crepes until golden brown on all sides.
Jeff and Nadara (Sam) Feldman – and Sophie, too!