msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Cheese and Potato Blintz
Crêpe batter:
8 eggs
8 C. milk
8 TBSP. melted butter (1 stick)
Salt
Ground peppercorns
4 C. all-purpose flour
Filling:
4 (7.5 oz. pkgs.) Farmer cheese
8 medium potatoes (variety of choice)
8 TBSP. Butter (1 stick)
2 medium onions
Salt
Ground peppercorns
For service:
Sour cream
Apple sauce
Prepare Batter:
Beat eggs till foamy, add milk and melted butter, salt, ground peppercorns, and flour.
Beat well, then strain to remove lumps.
Use a small non-stick pan.
Use a small ladle (approx. 4 TBSP.) batter for each crêpe.
Roll pan to spread batter over pan to make a thin crêpe'.
Brown slightly on one side only.
(OR use an electric Crêpe maker according to the manufacturer’s directions. Only cook on one side.)
Remove to tray, make layers of crêpes, placing waxed paper between each layer to prevent them from sticking together.
Prepare Filling:
Peel, boil (add salt to water), when potatoes are tender drain and mash.
Add salt and pepper to taste.
Chop onion finely and sauté in butter.
Crumble the cheese.
Add cheese to the onions and cook till the cheese melts.
Add onion mixture to potatoes and mix well.
Assembly:
Place approx. 1 tsp. filling 1" from the edge of the crepe' (browned side up).
Fold over filling 2 times then fold sides over to middle and continue to roll to end.
Melt butter in a non-stick pan.
Brown blintzes on the first side then gently flip and brown the other side.
Serve hot with sour cream and/or apple sauce.
Freeze or refrigerate uncooked blintz.
To heat: brown cold or frozen blintz as above.
Then place in microwave and heat on medium power for 1/2 minute at a time till just heated through.
Crêpe batter:
8 eggs
8 C. milk
8 TBSP. melted butter (1 stick)
Salt
Ground peppercorns
4 C. all-purpose flour
Filling:
4 (7.5 oz. pkgs.) Farmer cheese
8 medium potatoes (variety of choice)
8 TBSP. Butter (1 stick)
2 medium onions
Salt
Ground peppercorns
For service:
Sour cream
Apple sauce
Prepare Batter:
Beat eggs till foamy, add milk and melted butter, salt, ground peppercorns, and flour.
Beat well, then strain to remove lumps.
Use a small non-stick pan.
Use a small ladle (approx. 4 TBSP.) batter for each crêpe.
Roll pan to spread batter over pan to make a thin crêpe'.
Brown slightly on one side only.
(OR use an electric Crêpe maker according to the manufacturer’s directions. Only cook on one side.)
Remove to tray, make layers of crêpes, placing waxed paper between each layer to prevent them from sticking together.
Prepare Filling:
Peel, boil (add salt to water), when potatoes are tender drain and mash.
Add salt and pepper to taste.
Chop onion finely and sauté in butter.
Crumble the cheese.
Add cheese to the onions and cook till the cheese melts.
Add onion mixture to potatoes and mix well.
Assembly:
Place approx. 1 tsp. filling 1" from the edge of the crepe' (browned side up).
Fold over filling 2 times then fold sides over to middle and continue to roll to end.
Melt butter in a non-stick pan.
Brown blintzes on the first side then gently flip and brown the other side.
Serve hot with sour cream and/or apple sauce.
Freeze or refrigerate uncooked blintz.
To heat: brown cold or frozen blintz as above.
Then place in microwave and heat on medium power for 1/2 minute at a time till just heated through.
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