Items tagged "blintzes":
- 2 eggs
- 1/4 cup sweet cream or half & half
- 1 tbsp. melted butter
- pinch of salt
- scant 1/3 cup flour
Beat eggs well, add cream and cooled melted butter, salt and flour. Beat well. Have a 9 or 10 inch iron skillet hot with 2 tbsp. melted butter.
Pour about 1/2 cup of batter into the skillet and keep tilting so the batter will run into a circle in the skillet. Cook over low heat for about 2 minutes. Do not turn pancake over, but sprinkle a mixture of cinnamon and sugar over the Blentze and fold over half, then over again into a triangle shape.
Transfer to a dish and keep warm.
Serve with Fruit Topping.
- 1 small package dried mixed fruit, washed
- 2 to 3 quarts cold water
- 2 to 3 tbsp. sugar (or more, to taste)
- 1 egg
- 1 cup cream
- 1 to 2 sticks cinnamon
Simmer fruit in water over very low heat. Add sugar when fruit is cooked through and tender. Beat egg well and add to the soup, stirring in with a fork. Add cream and cinnamon. Leave to infuse for 30 minutes (at least).
Serve over Blentzes.