Name: Cheese or Potato Blintzes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 eggs (well beaten); 1 cup all-purpose flour; 1 teaspoon salt; 1 cup milk or non dairy substitute; 1 tablespoon sugar (omit for potato blintzes); ¾ pound farmers cheese; 1 large egg lightly beaten; Salt and pepper to taste OR for a sweet blintz use 2 teaspoons sugar; ½ teaspoon cinnamon (optional); 1 large egg lightly beaten; 4 potatoes peeled and cooked; 2 onions chopped and sautéed; Salt and pepper to taste

Make your own blintzes and fill them with anything you like. The most common fillings are cheese and potato. You can make them sweet or savory and they freeze well too.

Watch Jamie make homemade blintzes and turn it into a party with her Ballroom Blintze Bar ideas.

Cheese or Potato Blintzes

Prep Time 20

Cook Time 10

Total Time 30

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Servings

Ingredients

2 eggs well beaten
1 cup all-purpose flour
1 teaspoon salt
1 cup milk or non dairy substitute
1 tablespoon sugar omit for potato blintzes
¾ pound farmers cheese
1 large egg lightly beaten
Salt and pepper to taste OR for a sweet blintz use 2 teaspoons sugar
½ teaspoon cinnamon optional
1 large egg lightly beaten
4 potatoes peeled and cooked
2 onions chopped and sautéed
Salt and pepper to taste

Instructions

Make batter by adding salt, sugar, and milk to eggs stirring well to blend; gradually add flour (TIP: replace 1/3 of the flour with potato starch for a very smooth batter), stirring until smooth.
Heat a 6″ to 7″ skillet, over moderately high heat, greased lightly.
Pour in sufficient batter to thinly coat the bottom of the pan (1 to 2 tablespoons), quickly rotate the pan to distribute batter evenly, pour excess batter back into bowl.
Cook until the batter sets and the edge of the pancake starts to leave the sides of the pan.
Turn out onto a clean cloth and repeat until all batter is used, greasing pan when needed.
Regulate the heat and frying time so that each pancake will cook to a uniform pale gold color.
Fill the blintzes:
Place a tablespoon of filling in the center of the cooked side of the pancake and fold over to make a square pocket or place filling at one end of the blintz leaf and roll up encasing the filling.
Fry the blintzes on all sides until golden. Serve with sour cream and or fruit sauces.
Cheese Filling: In the work bowl of a food processor combine all ingredients and process until smooth.
Potato Filling: In the work bowl of a food processor, combine all ingredients until smooth, adjust seasonings.
This recipe can be doubled or tripled.