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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. One of many versions...serve with fresh raspberries or sliced strawberries for a springtime dessert.
3/4 cup flour
Sift or lift 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.