blintzes

ingredients:

batter:

• 4 eggs
• 1.5 cup milk 
• 1 cup flour

filling:

• 4 pack­ages of farmer’s cheese 
• 2 eggs
• sug­ar to taste 
• vanil­la to taste (aprox. 1 tsp.)

procedure; pancakes:

1. Hand; mix togeth­er and let sit until you don’t see lit­tle bub­bles on top.
2. Pour .25 cup in [very light­ly greased] sauce pan and quick­ly coat pan light­ly. Quick­ly pour out excess bat­ter, leav­ing a lip (Shan­na writes:“I’ll show you dur­ing our blintz les­son!”) It should be light­ly brown on top.
3. Use the edge of a sharp knife to lift up edge of pan­cake and pull out gen­tly with your fin­gers. Line up pan­cakes on a piece of was paper or clean dishcloth.

procedure; filling:

1. Beat togeth­er with mix­er until blend­ed. Place 1 heap­ing table­spoon on each pan­cake. Fold up like a bur­ri­to. (Shan­na writes: “I’ll show you!”)
2. Fry up with but­ter until gold­en brown. Serve with sour cream and jelly.

Enjoy and share with your mom!