Blitzes Recipe

Directions

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   1.
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   Make Batter: In blender, beat Large eggs, salad oil and lowfat milk to blend well.
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   Add in flour and salt.
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   Continue to beat till batter is smooth and flour is dissolved.
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   Chill covered for 30 min or possibly till ready to use.
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   2.
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   Make Cheese Filling: In medium bowl, combine egg yolk and sugar; beat with portable electric mixer till thick and light yellow.
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   Add in cheeses and vanilla.
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   Stir till well combined.
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    Makes 3 c.. Chill till ready to use.
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    3.
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    Cook Crepes: Slowly heat an 8 inch skillet (on electric range I use medium to medium high).
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    To test temperature, drop a little water onto warm skillet; water should roll off in drops.
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    For each blintz, brush inside of pan lightly with melted butter.
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    Measure 3 Tbsp.
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    batter into 1/4 c. measure.
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    Pour in all at once, rotating skillet quickly to spread proportionately.
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    Batter should be like heavy cream.
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    If it seems too thick, dilute with a little lowfat milk.
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    Cook till golden brown on underside (one minute), remove, loosening edge with spatula.
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    Dry on paper towels.
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    Stack, browned side up, with waxed paper between blintzes.
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    Makes 20.
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    4.
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    Fill Crepes: Spread 3 level Tbsp.
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    filling on browned side of each blintz, making a rectangle 4 inches long.
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    Fold 2 opposite sides over filling, then overlap ends, covering filling completely.
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    5.
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    Cook Blintzes: Heat 1 Tbsp.
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    butter in large skillet over medium heat.
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    Add in 4 blintzes, not touching, seam side down.
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    Saute/fry both sides of blintzes.
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    Keep hot in a low oven while cooking rest.
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    Serve warm, sprinkled with powdered sugar, lowfat sour cream and preserves.
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    Serves 5.