Cheese Blintzes



Crepe Batter:

2 eggs
2 Tablespoons oil (corn, canola, etc)
1 cup milk
3/4 cup SRF (self-rising flour)


Cheese Filling:

1/4 pound cream cheese
1 egg yolks -- optional
1/4lb ricotta
2 tablespoos sugar
1 teaspoon vanilla


Pam or generic no stick spray
Butter or margarine


Frozen blueberries/strawberries
Sugar to taste



In a mixing bowl break two eggs and beat lightly.
Add 2 TBS of oil .
Add 1 C milk.
Mix well. 

Slowly sprinkle in 34 cup of SRF, whisking as you add. 

Whisk to a smooth consistency. 

In another bowl
Mix 1/4 lb ricotta and 1/4 lb cream cheese
And 2 TBS sugar and 1 tsp vanilla.
Option: add 1 egg yolk.

Mix well. 

Make crepes:
On medium high heat, heat 6" skillet or crepe pan.
Spray with non-stick spray (Pam is fine or generic(is ok!)
Add rapidly enough crepe batter to coat bottom of pan.
1/4 to 1/3 cup per crepe?
When top is JUST cooked, flip out onto plate. Let cool
for a minute or so. Add a generous TBS of filling to center.
Fold over and over, then fold in sides. Place on platter, folded side down. 

Repeat making crepes and filling them. 

Store refrigerated until ready to serve.
 Heat a large skillet. Add butter or margarine  to skillet and melt over medium heat.
Place as many blintzes in pan as comfortable and brown on one side, then flip and 
brown the other.  Repeat until all are coked. 

Serve with sour cream and fruit topping.

 For fruit topping I cook down frozen strawberries and blueberries,
adding a bit of sugar to taste.

Serve hot.