Sunday, February 14, 2016

Grandma Anna’s Blintzes

Something special for Valentine's Day...

Grandma Anna’s Blintzes
By Karen Larson

1 16 ounce container dry cottage cheese
1 16 ounce package Farmer’s cheese
¼ to ½ teaspoon cinnamon
3 tablespoons sugar
Sprinkle salt
1 teaspoon vanilla
1 egg yolk
1 rounded tablespoon sour cream
½ stick softened butter
3 eggs
1 teaspoon vanilla
2 rounded teaspoons sour cream
Sprinkle salt
2 cups flour
1 rounded teaspoon baking powder
¼ to ½ teaspoon sugar
2 cups milk (may substitute cream or half and half)

Mix all filling ingredients and refrigerate. Mix dry ingredients then add milk a little at a time. Beat and stir for about 2 minutes after each addition until no lumps are visible.  The consistency of the batter should be like heavy cream.  Let rest at room temperature while you prepare the cakes. Heat skillet until watery bubbles dance. Pour batter thinly throughout the pan (tilt throughout the pan). Lift out when edges start to brown (pancake itself does not have to be brown). Flip and cook a few seconds. Place flat on plate.

Place a heaping tablespoon of the filling on edge of pancake. Roll and tuck ends. Brown and serve with sour cream.

Note from Karen Larson: “My grandmother and great-grandmother were both born in Russia (near Moscow) and emigrated to the states with her younger sister in the 1920’s.”

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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