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Batter
4 eggs 4
1/4 tsp salt 1 mL
1-1/2 cups flour 375 mL
2 tbsp melted butter 30 mL
2 cups milk 500 mL
Filling
1 lb dry cottage cheese 500 g
1 egg, well beaten 1
1 tbsp butter, melted 15 mL
1 tbsp sugar 15 mL
Beat eggs well and add combined salt and flour; add butter. Add milk gradually while beating to a smooth batter.
Make one wrapper at a time. Grease a 7-inch/18-cm skillet lightly and pour in 3 tbsp/45 mL batter, tilting the pan from side to side so that batter covers bottom. Sauté lightly on one side and remove to wax paper.
Mix filling ingredients together.
Place 1 tbsp/15 mL of filling in center of browned side. Roll up, folding ends in well, to seal mixture in (envelope shape).
Brush blintzes lightly with butter, and sauté quickly in greased skillet until brown on all sides.
Serve with fruit jam and sour cream.
4 eggs 4
1/4 tsp salt 1 mL
1-1/2 cups flour 375 mL
2 tbsp melted butter 30 mL
2 cups milk 500 mL
Filling
1 lb dry cottage cheese 500 g
1 egg, well beaten 1
1 tbsp butter, melted 15 mL
1 tbsp sugar 15 mL
Beat eggs well and add combined salt and flour; add butter. Add milk gradually while beating to a smooth batter.
Make one wrapper at a time. Grease a 7-inch/18-cm skillet lightly and pour in 3 tbsp/45 mL batter, tilting the pan from side to side so that batter covers bottom. Sauté lightly on one side and remove to wax paper.
Mix filling ingredients together.
Place 1 tbsp/15 mL of filling in center of browned side. Roll up, folding ends in well, to seal mixture in (envelope shape).
Brush blintzes lightly with butter, and sauté quickly in greased skillet until brown on all sides.
Serve with fruit jam and sour cream.