Blintzes

Batter:

3 eggs

1 cup milk

½ teaspoon salt

2 tablespoons salad oil

¾ cup unsifted flour

butter for frying

Beat eggs, milk, salt & salad oil together. Stir in flour until well blended. Heat butter in 10" omelet or frying pan; pour ~1/4 cup batter into it, tilting pan quickly to coat the bottom. Use just enough batter to make a very thin pancake. Cook on medium-high heat until batter congeals (bottom should not be browned). Slide out onto a platter, so you can stack pancakes, bottom side up.

When all pancakes are ready (~10 of them), fill them, using ¼ to ½ cup filling in each. Fold or roll into any of 3 shapes.

For cheese or vegetable filling: spread filling along 1 side of pancake. Tuck sides in & roll up, starting with side that is spread with filling.

For meat filling: spoon filling in a long shape across the center of the pancake to ~¾" of either side of the pancake. Fold 2 sides of the pancake over to encase the filling, leaving the ends open.

For fruit or berry filling: spoon filling into center of pancake. Fold 4 sides over to encase filling & make a square packet.

You can freeze the filled blintzes; let them thaw before you brown them. Before serving, either fry in butter or bake. Brown over medium heat in 1 tablespoon butter, turning once. Add more butter, if necessary. Or, place in well-buttered casserole & bake in a 425º oven for 10 minutes or until browned.

Blintzes can be served at any time of the day. Two blintzes make a meal. Recipe makes 10 blintzes & filling recipes fill 4 blintzes.

Cheese Filling:

2 cups well-drained small curd cottage cheese or pot cheese

1 egg yolk

2 tablespoons sugar

1 tablespoon lemon juice

Combine ingredients until very well blended. Serve with sour cream & cherry or strawberry preserves.

Meat Filling:

2 cups ground, cooked meat (corn beef, veal, chicken, or turkey)

2 tablespoons grated onion

1 egg

salt

¼ teaspoon pepper

2 tablespoons minced parsley

Combine ingredients until well blended. Serve with sour cream & hot apple sauce.

Vegetable Filling:

3 tablespoons butter, melted

½ cup finely shredded cabbage

12 cup grated carrots

½ cup finely sliced green pepper

¾ cup diced onions

1 teaspoon salt

dash cayenne

Cook butter & vegetables over low heat ~10 minutes or until vegetables are crisp tender. Add seasonings. Serve with sour cream.

Strawberry or Cherry Filling:

2 cups sliced fresh strawberries or drained, pitted dark sweet cherries

3 tablespoons sugar, to taste

1 tablespoons cornstarch

1/8 teaspoons nutmeg

Combine all ingredients & mix well. Serve with sour cream & brown sugar.

Apple Filling:

3 tablespoons butter, melted

2 cups finely chopped, raw apples

1 tablespoon flour

¼-½ cup sugar

½ teaspoon cinnamon

1 teaspoon lemon juice

Add apples to butter & cover. Cook over medium heat ~5 minutes, stirring occasionally, until apples are almost tender. Add the rest of the ingredients. Serve with sour cream & cinnamon sugar (½ cup sugar, 2 teaspoons cinnamon).