How To: Make breakfast cheese and egg blintzes

Not many people are familiar with blintzes, but they are familiar with crepes. It's the same principle, only the Jewish breakfast of cheese blintzes involves a little different strategy. Bruce Bell demonstrates traditional Jewish stuffed pancakes. The batter is similar to that of a crepe, and the thin pancakes cook up in a matter of seconds. Each crepe is filled with an ample amount of farmers' cheese, cottage cheese, cream cheese, sugar and vanilla, then cooked to a golden-brown. Blintzes are traditionally served with sour cream, but are also excellent topped with home-made apple sauce.

INGREDIENTS:

Makes 12 blintzes (serves 6)

Batter

* 3 large whole eggs
* 2 egg yolks
* ½ cup milk
* 1 tbsp sugar
* pinch of salt
* ¾ cup canola oil
* 1 cup flour, sifted
* ¼ - ½ cup water (as needed)

* non-stick cooking spray
* butter for browning (have about 6 tbsp on hand)

Filling

* ¾ lb farmers' cheese, room temperature
* 2 large whole eggs
* ½ cup cream cheese
* ¼ cup cottage cheese
* ½ cup sugar
* dash of salt
* 2 tbsp (1 oz) vanilla extract

For Cooking Filled Blintzes

* 1 tbsp butter per 2 blintzes (cook them in batches, about 4-6 tbsp)

Optional for Serving

* sour cream
* apple sauce
* powdered sugar

Special Equipment

* whisk
* colander/strainer
* 2-3 oz ice cream scoop
* 8" non-stick crepe pan

HOW-TO:

Make Crepe Batter

1. Whisk together whole eggs, egg yolks, oil, sugar and salt. Sift in flour and blend well. Then gradually add water as needed to make a thin batter
2. Strain batter through a colander/strainer and refrigerate for 30-45 minutes