Jane’s Kitchen: Cheese Blintzes


Servings: 12 



1 cup milk 

1 cup flour 

1/2 teaspoon salt 



1 tablespoon melted butter 

4 eggs 


2 egg yolks 

1 1/2 pounds farmer cheese 

1 inch strip lemon peel 

1 tablespoon melted butter 

1/2 teaspoon salt 

2 tablespoons sugar 

1/4 teaspoon cinnamon 



Place all ingredients in a blender, process just until smooth, about 5 seconds. 

Heat a 6 inch cast iron or non-stick omelet pan. 

Spray with Pam and pour in batter, 2 tablespoons at a time, tilting pan to spread batter. 

Cook one side to set, briefly flip to other side and turn out onto a plate. Repeat to use all batter. 



Place all ingredients in food processor. 

Blend until smooth. 

Place 1 tablespoon filling in center of each pancake. Fold edges in, then roll up. 

To serve, brown in butter on both sides, or bake in a single layer in a buttered baking dish 15 minutes at 350. Serve with cold sour cream and fruit sauces if desired. 

Yield: 24