1. TO MAKE THE CREPES: 2. Lightly beat the eggs in a bowl. 3. Add the cooled melted butter, flour, salt, and milk. Stir until smooth. Add the baking powder, and continue stirring. 4. Melt a teaspoon of butter in a 5-6in cast iron skillet or nonstick pan. 5. When the butter is hot, add 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom (pour any excess into the bowl). 6. Cook for about 30 seconds on the first side. 7. If you are able to flip the pancake over to its other side without using a utensil, do so. Otherwise, slide the pancake onto a small plate, and flip it back into the pan. 8. Note: this is the perfect time to learn to flip, since the pancake has barely any weight! 9. Cook for about 15 second on its second side. 10. Remove the pancake to a cookie sheet or other surface or flat plate. 11. Repeat with the additional butter and remaining batter. The cooked pancakes will keep for several hours at room temperature. This amount of batter will yield 12 pancakes. 12. TO MAKE THE FILLING: 13. Combine the farmer cheese, cream cheese, egg, lemon peel, and a pinch of salt. 14. Beat with a wooden spoon until smooth; press the filling through a sieve if it is lumpy. 15. TO MAKE THE BLINTZES: 16. Put about 1 tablespoon of the filling in the center of each pancake. Roll sides and fold in the ends so the filling is completely enclosed. 17. You can freeze them now, or after they've been fried. 18. Heat butter in a large skillet and fry each blintz for about 4 minutes, turning to brown all sides. 19. Serve immediately with sour cream (I like it with sour cream and jam). ---------------------------------------------------------------------------
Nutrition
Ingredients
