The Shell:UPDATE: My brother tried this recipe and they didn't quite turn out. Because of his experience and recommendations, I found an article where I got the following information that will maybe help when try the recipe:
4 eggs1 ½ cups of flour1 ½ cups of milk½ teaspoon salt2 tablespoons sugar
Beat the eggs and milk together. Then gradually sift in the flour, salt and sugar. The mixture must be thin and so if it happens that it comes out thick, add a bit more milk.
Melt margarine in a large frying pan and when hot, put about 3 tablespoons of the batter into the pan, tilting the frying pan to make the blintz thin. Cook each crepe-pancake until it just begins to brown and slide out of pan on to a waiting plate. Put the cooked side up to receive the filling.
This should be prepared before the shell so that it may be added when the shell is ready.
2 packages of light cream cheese of your liking 2 egg yolks mixed well3 teaspoons of melted butter6 teaspoons of vanilla flavored sugar 1 pinch salt
Mix filling ingredients together until they are smooth.
Place a heaping tablespoon of the filling in the center of the crepe-pancake. Fold over from the four sides to protect the filling from leaking out. Roll over to seal blintz; it should look like a flat cigar.
At this point the blintzes may be fried to be served now or frozen for later consumption.
To serve they must be fried again in margarine until the shell is a golden brown. If you want to enhance an already great delight, mix sugar and cinnamon together and sprinkle on top of the blintz. Even better, put it in a small bowl so that the individual eater may decide for him/herself how much he desires. Or it may be served with jelly.
This recipe should give you about 15 to 18 blintzes
Many cooks meet their downfall when preparing the blintz, because the blintz very frequently sticks to the pan or fails to cook properly. Cookbooks recommend using a crepe pan so size is controlled. Overfilling the pan is a common mistake. Only about two or three teaspoons are needed to cover the pan and create a thin blintz. A nonstick or well-oiled pan that is properly heated can also make flipping and removing the blintz easier.
Other recommendations for preparing the blintz suggest allowing the batter to sit for at least thirty minutes prior to cooking. The batter can also be stored in the refrigerator for up to two days. When the batter has a resting period, the wheat becomes less glutinous, resulting in a thinner pancake.
When filling the blintz, most cooks recommend waiting until the pancake has fully cooled. The filled blintzes should be added to a hot pan, and cooked first on the fold side. Blintzes should be served hot. The fruit variety is especially good when a dollop of sour cream is added.
I'm trying this for our next weekend breakfast. I'll post whether it turns out or not. Here's hoping! Happy Monday, all!