Ingredients: (6 units in blintzes with a diameter of about 22 cm)
A cup and a half white flour
Tablespoon of sugar
A pinch of salt
A cup and a half milk
2 eggs
teaspoon of vanilla extract
3 tablespoons oil
Cheese Stuffing:
250 grams of white cheese
2 tablespoons of sugar
teaspoon of vanilla extract
preparation method:
· Place the white cheese in the colander for at least 15 minutes.
In the meantime prepare the Blintzes Blend: Mix all the ingredients in the bowl with a fluff, in the order in which they are recorded, until a smooth mixture is formed without lumps (if lumps are formed and you do not have a fluff
- it is recommended to move the batter in a thin strainer).
- Heat a pan of 24-26 cm in diameter and heat over medium heat, while the pan is hot, pour about 3/4 ladle and tilt the pan in a circular way so that the batter covers the bottom of the pan evenly (this should be a thin layer).
On medium heat for about 1.5 minutes, turn over with a side broth, cook for about a minute, transfer to the plate, grease the pan again and continue with the rest of the batter.
· Mix the cheese, which has been filtered with sugar and vanilla extract. - The Blintzes Train: Place blintzes on a plate and place a tablespoon filled with cheese filling on the bottom.
Fold the lower part upwards to cover the filling, then fold the sides inward and roll to the edge. Serve immediately or place in a sealed box and refrigerate.
- Before serving, it is recommended to fry the blintzes in a pan with a little butter on both sides until golden brown and sprinkle with powdered sugar / syrup.
- It is recommended to sprinkle over maple / honey syrup or serve with berries.