The blintz was first popularized in Poland and is often associated with the Jewish traditional holiday of Shavuos. These decadent blintzes are a perfect addition to any special occasion brunch or even dessert! Makes 6 servings
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1 12-ounce carton dry cottage cheese or Ricotta (1-1/2 cups)
1 beaten egg
2 tablespoons sugar
1/2 teaspoon vanilla
Dash ground cinnamon
2 tablespoons butter
Sliced strawberries (optional)
Dairy sour cream (optional)
In a bowl mix flour and salt. Combine milk and the 2 eggs; gradually add to the flour mixture, beating until batter is smooth. Pour about 2 tablespoons batter into a hot, lightly greased, 6-inch skillet; quickly swirl skillet to spread batter evenly. Cook over medium heat until pancakes are golden on bottom, 1-1/2 to 2 minutes. Loosen pancakes; turn out onto paper towels. Repeat with the remaining batter, making 12 pancakes.
In a bowl beat cottage cheese, the 1 egg, sugar, vanilla, and cinnamon with electric mixer until nearly smooth. Lay pancakes browned side up; spoon about 2 tablespoons of cheese mixture down centers. Fold in ends and overlap sides over filling. In a 12-inch skillet melt butter; add blintzes, seam side down. Cook over medium heat for 10 minutes, turning once halfway through cooking time. Serve hot; if desired, serve with strawberries and sour cream.
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