Lewisville Blintzes
Servings
8 Servings
Ingredients
- Crepes:
- 1 1/4 cups Flour
- 4 tablespoons Sugar
- 1/4 teaspoon salt
- 4 Eggs beaten
- 1 1/4 cups Milk
- 2 tablespoons melted butterFilling:
- 1/2 cup prepared Instant Mashed Idaho Potatoes
- 1 cup small curd cottage cheese drained
- 2 Eggs beaten
- 1/4 cup sour cream
- 3 tablespoons Sugar
- Salt to taste
- grated rind of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 cup raisins plumped in boiling water, drained
- butter
- sour cream
- raspberry jam
Instructions
- 1 To make crepes sift together flour, sugar and salt. Add eggs and milk, stirring until batter is smooth. Mix in melted butter.2 Refrigerate for a minimum or 2 hours. Prepare filling by combining potatoes, cottage cheese, eggs and sour cream. 3 Mix in sugar, salt, lemon rind, vanilla extract; blend well. Stir in raisins; set aside. 4 In a small frying pan, melt 2 teaspoons of butter over medium heat. When it begins to bubble, pour in 3 tablespoons of batter.5 Tip the pan and let batter cover the surface. Cook for about 2 minutes or until the pancake is brown underneath. 6 Remove cooked side down to a plate covered with waxed paper. Lightly butter pan before cooking each crepe. 7 To fill pancakes place 2 tablespoons of filling on browned side of each crepe. 8 Fold all sides over the filling to make a rectangular envelope-like blintz.9 Fry in melted butter until golden brown. Serve with sour cream and raspberry jam
- Source: Idaho Potato Commission
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