8 ounces cottage cheese
1/2 teaspoon salt
1 egg, well beaten
1/2 teaspoon vanilla
1/4 cup raisins
Batter:
1 cup sifted flour
1/4 teaspoon salt
3/4 cup water or milk
2 eggs, well beaten
To prepare filling, cream the cottage cheese with a fork. Stir in the remaining ingredients. To prepare the batter, sift together the flour and salt. Stir the water or milk into the beaten eggs and add gradually to flour mixture. Beat until smooth. Butter a 7 inch frying pan or griddle and heat. Drop enough batter into hot pan just to cover bottom. As soon as edges of pancake begin to curl away from side of pan, turn out onto wax paper and spread with a spoonful of the cheese filling. Fold sides over to make a neat package. Make additional blintzes with remaining batter and filling. Place blintzes on hot buttered frying pan and fry until browned. Turn and fry on the other side. Serve at once. 6 servings.
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