Sunday, April 27, 2008
Source: Sundays at Moosewood Restaurant
Makes about 20 blintzes
3 large eggs
2 1/2 cups water
1 1/2 tsp salt
1 3/4 cups whole wheat flour
butter for frying (1/2 stick)
3/4 lbs. Farmer cheese, grated
1/2 cup cottage cheese
1 egg, beaten
1 bunch green onions (green parts only, finely chopped)
1. In food processor, puree batter ingredients until smooth (if needed, adjust with flour & water until it is of thin consistency). Heat a buttered 8-inch frying pan until it is hot enough that the pancake forms immediately when the batter is poured. Use 1/4 cup measuring cup to pour 3 TB batter at a time; pour into pan while tilting the pan to quickly to spread the batter thin. Cook for 1-2 minutes (one side only) & turn out onto a flat plate, fried side down, to cool. Repeat until all batter is used, adding butter to the pan after each crepe.
2. While crepes are cooling, make filling: combine all ingredients. To fill the blintzes, spread 1-2 heaping tablespoons of the filling along the bottom edge of the cooked side of each crepe. Roll the pancake up over the filling once; fold the sides in & continue to roll into an eggroll-like package.
3. Melt 2 TB butter in large frying pan. Fry blintzes until browned & on each side (about 8 minutes per side).