NEW YORK CITY STYLE CHEESE BLINTZES
"more soulful recepies" (from About.com) Ingredients: For the crepes: 1 c milk 1/4 c cold water 2 eggs 1 c all-purpose flour 1/8 t salt 1 T sugar 3 T vegetable oil 3 T unsalted butter, for cooking crepes and frying blintzes For the filling: 1 1/2 c ricotta cheese 4 oz cream cheese 3 T powdered sugar 1 lemon, zested 1 egg For the sauce: 1 c blueberry preserves, or any fruit jam or jelly 1/3 c water Preparation: For the crepes: Pour milk, water, eggs, flour, salt, sugar, and oil in blender. Blend batter til very smooth. Refrigerate batter 1-2 hrs. For the filling: Combine ricotta cheese, cream cheese, powdered sugar, lemon zest, and egg in food processor, blend til smooth. This can also be done by mixing thoroughly in a bowl. Refrigerate til needed. For the sauce: Add blueberry preserves and water to small saucepan, place over medium heat. Bring to simmer, stirring, turn off. Sauce may be strained if desired. Reserve til needed. Place 8-in nonstick skillet over medium heat. Grease pan lightly with melted butter. Pour in 1/4 c batter into pan and tilt it around so batter covers bottom evenly. Cook 1 min, til crepe batter is set, flip with spatula and cook other side for 30 secs. Transfer cooked crepes to plate, and continue til batter is used. This should make about 8-10 crepes (give or take a few "mistakes"). To make blintzes, spoon 2 T cheese filling into center of crepe. Fold bottom up over the filling, fold in sides, and roll to make a neat rectangular package. Not too tight or filling will leak out. When blintzes are filled, brown them lightly on each side in same nonstick skillet over medium heat, in 2 T butter. Transfer to baking dish. To finish the blintz recipe, bake them in preheated 400 degrees F. oven 10 mins. Serve hot with blueberry sauce. You can dust with powdered sugar if you want them to be "fancier." NOTE: The blintzes can be made ahead of time, and then browned and baked when you are ready to serve. While there are a few steps to this blintz recipe, each step is fairly easy, and with a little practice this will become one of your favorite brunch recipes. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
