These totaly rock, when im in NYC i get these at carnagie deli for breakfast.
BLINTZE:
6 eggs
1 tbsp. plus 1 tsp. flour
1/2 c. milk
1/8 tsp. salt
FILLING:
1 1/3 c. cream cheese
2 tsp. flour
2 tsp. milk
Combine first 4 ingredients. May be made ahead. Pour 1/8 cup mixture into about 1
teaspoon oil in 6-inch skillet. Brown on both sides. Cool.
Prepare filling with next 3 ingredients. Spread about 2 tablespoons filling in middle of
each Blintze.
Or for those with a sweet tooth
2 oz. cream cheese 1 egg yolk 1/8 tsp. salt 1 tsp. vanilla 1 tsp. lemon juice 1 tsp.
grated lemon rind 1/4 c. sugar 1 1/2 c. cottage cheese 1/4 c. ricotta cheese 4 c. sliced
strawberries
Preheat oven to 350 degrees. Combine the cream cheese, egg yolk, salt, vanilla, lemon
juice, lemon rind, and sugar in a food processor or mixing bowl and process until
well blended. Add the cottage cheese and ricotta; mix gently until the cheese is just
blended but not soupy.
Stir in the strawberries. Spoon 1/4 cup of the cheese mixture onto each crepe. Fold in
the sides of the crepe to make an envelope that completely encloses the filling.
Place seam side down in a greased baking dish big enough to hold all the blitzes in a
single layer. Cover the dish with foil and bake 20 minutes. Remove and sprinkle with
the remaining strawberries. Can also be pan fried which is the way i prefer as the crepes go crispy
