Cheese Blintzes The blintz was first popularized in Poland and is often associated with the Jewish traditional holiday of Shavuos. These decadent blintzes are a perfect addition to any special occasion brunch or even dessert! Makes 6 servings
Directions
In a bowl mix flour and salt. Combine milk and the 2 eggs; gradually add to the flour mixture, beating until batter is smooth. Pour about 2 tablespoons batter into a hot, lightly greased, 6-inch skillet; quickly swirl skillet to spread batter evenly. Cook over medium heat until pancakes are golden on bottom, 1-1/2 to 2 minutes. Loosen pancakes; turn out onto paper towels. Repeat with the remaining batter, making 12 pancakes.
In a bowl beat cottage cheese, the 1 egg, sugar, vanilla, and cinnamon with electric mixer until nearly smooth. Lay pancakes browned side up; spoon about 2 tablespoons of cheese mixture down centers. Fold in ends and overlap sides over filling. In a 12-inch skillet melt butter; add blintzes, seam side down. Cook over medium heat for 10 minutes, turning once halfway through cooking time. Serve hot; if desired, serve with strawberries and sour cream.
The Monsanto Company and the American Farm Bureau Federation make presentation of America's Heartland possible.
Additional production and promotion assistance is provided by the American Soybean Association, National Corn Growers Association, National Cotton Council, United Soybean Board, U.S. Grains Council, National Association of Wheat Growers, and the National FFA Organization.
