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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she's sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original. Ingredients:
blintzes: |
9 eggs |
1 cup king arthur unbleached all-purpose flour |
1/4 cup cornstarch |
1/8 teaspoon salt |
3 cups milk |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup confectioners' sugar |
pureed raspberries or strawberries |
whipped cream, optional |
fresh raspberries or strawberries, optional |
Directions:
1. In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk.
2. Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter.
3. For filling, in a small bowl, beat cream cheese and confectioner's' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Top with pureed berries; garnish with whipped cream and fresh berries if desired. Yield: 6-8 servings.
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