Strawberry and Cream Blintzes

* Exported from MasterCook *

Strawberry and Cream Blintzes

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 14 Preparation Time :0:00
Categories : Dairy Is Oh So Fine!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BATTER:
2/3 cup cake meal
1/2 teaspoon salt
1 1/2 cups water
3 large eggs

FILLING:
1 pound cottage cheese, dry curd
1 large egg
1/2 teaspoon salt
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup sliced strawberries

STRAWBERRY SAUCE:
1 cup sour cream
1 cup sliced strawberries
2 tablespoons sugar

SAUCE: FILLING:
Combine all ingredients. Chill. Combine all ingredients and set
aside.
BATTER:
Combine eggs, salt and water. Add gradually to cake meal, beating
constantly and thoroughly to avoid lumps. Pour about 3 tbsp batter onto
a
hot, lightly greased frying pan and rotate so batter forms a 6-inch
circle.
Fry over moderate heat til edges pull away from the pan. Turn out onto a
clean cloth, cooked side up. Repeat til all the batter is used. Place a
spoonful of filling in the center of each leaf. Fold in edges and roll.
Fry in a small amount of oil or butter til browned on all sides.
Serve with chilled STRAWBERRY SAUCE.


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NOTES : *This dish can easily be made low fat by using reduced fat dairy
products.