Breakfast
Galganov's INCREDIBLE Blintzes!
From: Galganov's Recipes
BLINTZES: This recipe makes approximately 14 blintzes.
To make this recipe you will need:
2 large mixing bowls
a measuring cup
a potato masher (you can use a fork but that's the hard way)
a skillet 8 to 10 inch (20 to 26 cm) approx - Teflon would be nifty for
preparing the crepes
an egg beater or whisk a ladle (for pouring the batter into the pan for the
crepes)
2 soup spoons (for placing the cheese)
measuring spoons
The required ingredients are:
Crepes
Filling
Method:
Crepes
*blend all ingredients well until they are absolutely smooth.
*Set your stove to medium-low (between 3 and 4 on a "1 to
9" dial - make necessary adjustments for gas or propane.)
*Pour a little batter into the pan and roll the pan around to make a thin crepe
(if the batter is too thick - thin it with a little milk). Fry the crepes only
until done - Do not brown them. They must stay soft enough to roll easily.
*Use plenty of butter to keep the crepes from sticking.
Filling
*Using the potato masher (or other utensil that you may find easier) blend all
ingredients well until the mixture is absolutely smooth.
*Taste a little bit to check for lumps and to see that there is enough sugar and
salt for your taste.
*Set the mixture aside.
Assembly and final preparation
*put a dollop (a heaping spoonful) of the cheese mixture onto the side the crepe
(about 1 1/2 inch [3 1/2 cm] from the edge).
*fold the crepe over the top of the cheese.
*fold the sides of the crepe over and then roll the crepe up so that it looks
like a tiny package of meat.
Prep for Serving
*On medium-low heat - fry the blintzes (on both sides) in lots of butter until they are golden brown.A blintze tip: My grandmother used to fry up all the crepes and lay them out on a flannel sheet to soak up the excess grease. We use a lint free dish towel.