My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she has sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.
Fruit-Topped Blintzes
Ingredients
- blintzes:
- 9 large eggs, room temperature
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 3 cups 2% milk
- filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup confectioners' sugar
- Pureed raspberries or strawberries
- Whipped cream, optional
- Optional: Fresh raspberries or strawberries
Directions
- In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk.
- Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter.
- For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; fold sides and ends on top of filling. Place folded side down. Serve with pureed berries. If desired, garnish with whipped cream and fresh berries.
Loading Popular in the Community
Loading Reviews
