9:27 PM 3/20/98
rfcj

CAKE MEAL BLINTZES

Source: Love and Knishes, by Sara Kas

Yield - 12

INGREDIENTS:

3 eggs
1 1/2 cups water
1/2 tsp. salt
3/4 cup matzo cake meal

------------------------

METHOD:

Beat eggs, add water, and beat again.  Add salt.  Place cake meal in a
mixing bowl.  Slowly add egg-water mixture, stirring constantly.  If batter
is lumpy, strain it, but do not add more water.  Lightly grease a 6-inch
skillet with a little fat on waxed paper.  Place over a moderately-high
flame.  Fill a cup with batter.  Pour 1/2  cup of batter into the skillet.
As soon as the batter adheres to the skillet, return the excess  batter to
the cup.

Fry until the blintz begins to "blister" and the edges curl away from the
skillet.  The blintz should be very thin and pliable and still very
slightly moist on top.  Turn out by inverting the skillet over a cloth
covered wooden  board.  (It may be necessary to tap the edge of the skillet
on the board.)
The batter should be stirred before each frying; grease the skillet  at
about    every third blintz.  It may take several blintzes before the
skillet is greased and  heated just right.  Fill and fry blintzes,


Cheese filling: (should yield 22-24 blintzes)

source: Love & Knishes, by Sara Kasdan

INGREDIENTS:

l lb. dry cottage cheese
2 eggs
1 Tbsp. sugar, or to taste
2 Tbsp. sour cream
1/4 cup melted butter
1/2 tsp. salt
1 tsp. lemon juice

METHOD:

Rub cottage cheese through a sieve and combine with remaining ingredients.

Place 2 teaspoons filling in the center of the cooked side of each blintz.
Raise the bottom flap of dough to cover filling, then overlap with the top
flap of dough.  Tuck both sides under so that they almost meet at the
bottom center.  Another way of making blintzes is to place the filling near
one edge and roll as you would a jelly roll.  Brown lightly on both sides
in a heavy greased skillet.  Blintzes should be eaten hot.  They may be
served with sour cream, applesauce or both.
-------------------


 Passover Blintzes:

Source: Love and Knishes, by Sara Kasdan

Yield - 22 -24 blintzes

INGREDIENTS:

1/2 cup potato flour
1/2 cup matzo cake meal
1/2 tsp. salt
6 eggs  (Use egg Beaters)
1 1/2 cups water

METHOD:

Sift together potato flour, cake meal and salt.  Beat eggs until light.
Add 1/2 cup water and beat again.  Gradually add 1 cup water to the dry
ingredients,  stirring until smooth.  Add beaten eggs to batter, a small
amount at a time, stirring each time until smooth.

Grease a 6-inch skillet lightly with a piece of buttered waxed paper.
Place over a moderately-high flame (#2 on an electric stove) .  Fill a cup
with batter.  When the skillet is hot, pour about 1/2 cup batter into the
skillet .  As soon as the batter clings to the bottom of the skillet (if
your skillet is at the right temperature, this will be almost immediately).
Pour the excess batter back into the cup.  When the blintz "blisters"  and
the edges curl away from the sides of the skillet, invert the skillet over
a wooden board (cloth covered)
and the blinmtz will fall out.  (it may be necessary to tap the edge of the
skillet against the board)  The batter should be stirred again before
frying each blintz. Grease the skillet about every third frying.
(See cheese fillling above, or create your own filling.)
