Sweet Corn Blintzes With Cottage Cheese Filling

Serves 10
Recipe By: Susan Feniger and Mary Sue Milliken


=== BATTER ==
1/2 cup Flour
1/2 cup Half-and-half
2 Eggs
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
2 tablespoons Unsalted butter -- melted
1 cup Fresh corn kernels - (abt 2 ears)
(or use frozen corn kernels)
Vegetable oil -- for brushing griddle

=== FILLING ==
1 1/2 cups Cottage cheese
6 tablespoons Sugar


Place the flour, half-and-half, eggs, salt, pepper, and butter in a
blender and process until smooth. Add the corn and blend for a
minute longer, until the corn is pureed. Pour the batter into a
bowl, cover, and refrigerate at least 1 hour or up to overnight.
Meanwhile, combine cottage cheese and sugar in a small bowl, cover
and refrigerate until ready to fill blintzes.
Preheat oven to 350 degrees.
Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup
of batter onto griddle for each blintz. When bubbles form on top,
flip the blintzes and cook until lightly browned. Remove blintzes
from griddle and immediately place 1 to 2 tablespoons filling in the
center. Roll the blintz and place it seam-side down on a baking
sheet. When all the blintzes are filled, place them in the oven to
warm, about 10 to 15 minutes.
(Alternatively, you can refrigerate unfilled blintzes, stacking them
between sheets of waxed paper and wrapping in plastic, and proceed
with recipe when ready to fill.) Serve warm with sauteed apples or
pears.

This recipe yields 10 to 12 blintzes.

http://www.terrypogue.com


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/