Blintzes

A wonderful recipe to start the weekend. Perfect comfort food!

Crepes from Fannie Farmer Cookbook

2 eggs

1 cup milk

1/2 tsp salt

1 cup flour

2 T melted butter

Beat the eggs well, then beat in the milk, salt, flour and butter, or mix in a blender until smooth.
Cover and let stand for at least 30 minutes.

Filling from Curtis and Schwartz

1/4 lb cream cheese

1 1/2 cup ricotta

1 egg

3/4 tsp vanilla

3/4 tsp sugar

pinch of salt

1/4 tsp grated lemon zest

Allow cream cheese to soften at room temperature, and then combine with all the other ingredients. Beat vigorously until well blended. This mixture freezes well.

Directions

1. Cook a small stack of crepes, one side only. Place approximately 2 T of the filling on the browned side of the crepe, and roll up gently to create a sealed package.
2. Return to the frying pan, adding a little olive oil as needed.
3. Lightly brown on both sides.
4. Keep warm in a preheated oven while you cook the next batch.
5. Serve hot with sour cream and apple sauce.