Receta Cheese Blintzes With Mrs. Waksal
by Global Cookbook

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Ingredientes

1 c. lowfat milk
1 Tbsp. vegetable oil
1 tsp pure vanilla extract
3/4 c. all-purpose flour
2 Tbsp. unsalted butter - (to 3 tbspns) Applesauce for serving Lowfat sour cream for serving Cinnamon and sugar mix for serving

Caution: Raw Large eggs shouldn't be used in food prepared for pregnant women, babies, young children, the elderly, or possibly anyone whose health is compromised.
In a small bowl, combine cheese, sugar, lemon juice, and one egg yolk. Reserve egg white for blintz batter. Stir to incorporate; set aside.
In a small bowl, whisk together 3 Large eggs, and reserved egg white. Add in lowfat milk, oil, and vanilla, and whisk to combine. Slowly whisk flour into egg mix till batter is smooth.
Heat 1 tsp. butter in a 10-inch nonstick skillet over medium heat. Add in 1/4 c. batter, and swirl to proportionately coat bottom of pan. Cook till surface looks dry and bottom starts to brown, about 40 seconds. Remove, and transfer to a plate. Repeat with remaining batter. If blintzes begin to stick to skillet, add in more butter.
Place one blintz on a clean work surface, browned-side up. Place about 3 Tbsp. of filling toward one edge of blintz. Fold 3 sides into the center, then roll toward unfolded side. Repeat with remaining blintzes.
Return skillet to medium heat, and heat 1 tsp. butter. Working in batches, place filled blintzes in skillet, and cook till golden, about 1 minute per side. Serve hot with applesauce, lowfat sour cream, or possibly cinnamon and sugar. Well-wrapped, unfilled blintzes can be stored in the refrigerator for up to 2 days.
This recipe yields 10 blintzes.
Yield: 10 blintzes