From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's recipes at www.dorothymcnett.com. One of many versions...and if desired serve with fresh raspberries or sliced strawberries for a dessert.
3/4 cup flour
Whisk flour, salt, baking powder and sugar together in a batter bowl. In another bowl beat the eggs with milk, water, and vanilla. Combine well, do not worry about some lumps. Using a 5-6 inch skillet, cook very thin cakes on one side only, until the top is bubbly and no longer wet. Place them out on a damp towel with the browned side up. For the filling, combine the cottage cheese, egg and lemon zest. Place about 2 tablespoons of filling on the center of each cake. Roll up and place seam side down. Heat a large heavy bottomed skillet and melt butter. Place several blintzes in it, seam side down. Fry to a golden brown, turning them once. Repeat until all are done. Serve hot, sprinkled with sugar.
Recipe created 2001-04-03.