2 eggs, well-beaten
1 C flour
1 tsp salt
1 C water
1 lb hoop or farmer’s cheese
2 tsp sugar
Add salt and water to eggs.
Stir gradually into flour until smooth.
Heat 7” to 9” pan and butter well.
Renew the butter with a crust of bread from time to time.
Pour only enough batter to make very thin pancake, tipping pan in all directions to cover bottom. Pour excess back!!
Fry on one side then shake out of pan onto board, fried side down.
Press the cheese, if not smooth, through a colander.
Add eggs and seasoning.
Place filling on browned side of leaf.
Fold over as for an envelope.
Cook filled blintzes in a little butter until brown and hot.
Serve with sugar, jam, and/or sour cream.
Pairs Well With
Recipe makes about 18 blini leaves and fills about 14 blintzes.