Old Fashioned Cheese Blintzes Recipe

How to make it

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• For crepes: Blend all in electric blender..
• Mixture should be a heavy cream consistency.
• If not blend a Tbs or more flour again until mixture resembles heavy cream.
• Let batter sit on counter 30 minutes before using.
• For filling: blend all well by hand.
• Made the crepes: Use a 9 inch heavy duty quality non stick skillet and spray with cooking spray.
• Over moderately high heat ladle 2 oz of batter while tilting pan and shaking to and fro to cover bottom of pan.
• Cook until crepe is set.
• This only takes minutes.
• You don't have to cook the other side as theses are quite thin and cook almost through.
• Remove crepe from pan and lay flat on counter or clean dish towel .
• Place about 1/4 cup filling or more as desired in center of crepe and roll up crepes and tuck ends under, placing seam side down on plate.
• Repeat the crepes and filling them.
• Baked version: place crepes seam side down in buttered 9 x 13 or similar pan.
• Brush tops with melted butter. Bake 375 to 400F about 45 to 60 minutes or golden.
• Traditional Fried version ( photograph )
• In skillet melt a Tbs of butter and fry 3 crepes per pan - seam side down until golden on both sides over medium high heat.
• Turn only once
• Repeat frying crepes with more butter.
• Place seam side down on platter
• Other Fillings: can be all fruit and other cheese such as cottage cheese, and additions such as raisins, cinnamon, nuts etc.
• Serving suggestions: serve with any fruit or dessert sauce, sour cream, blueberry or cherry pie filling or fresh fruit such as blueberries ,cherries