MAKES 16 BLINTZES
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WRAPS
3 eggs
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons melted butter
No-stick cooking spray
FILLING
1 tablespoon plus 1-2 tablespoons as
needed for sauteing
1 1/2 cups diced red onions
2 cloves garlic, chopped
1 pound farmer's cheese
2/3 cup chopped parsley
1/3 cup chopped basil
1/3 cup freshly grated Parmesan cheese
1 egg, beaten
1/2 teaspoon cracked black pepper
1 egg white, beaten
To Prepare wraps:
1.) In medium-size bowl, whisk together eggs, milk, flour, and salt, until
smooth. Stir in butter and blend well. Cover and place in refrigerator for
30 minutes.
2.) Heat an 8-inch nonstick skillet with cooking spray. Place 2-3
tablespoons of batter in pan and quickly coat entire bottom of pan. Cook
for 1 minute, flip and continue cooking for 30 seconds. Place on waxed
paper and repeat with remaining batter.
To prepare filling:
3.) Melt 1 tablespoon butter in a medium-size saute pan. Add onions
and cook for 2-3 minutes or until golden brown and soft. Add garlic and
continue cooking for 30 seconds. Remove from pan and place in large
mixing bowl. Fold in farmer's cheese, parsley, basil, Parmesan cheese,
egg, and pepper. Mix well.
To assemble blintzes:
4.) On a clean work surface, place 2 rounded tablespoons of filling in the
center of each blintz. Fold the two lateral sides into the center. Brush
upper end with egg white and roll up from the bottom. Repeat with
remaining blintzes. Serve with Roasted Red Pepper Sauce. (Roasted
Red Pepper Sauce)
3 eggs
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons melted butter
No-stick cooking spray
FILLING
1 tablespoon plus 1-2 tablespoons as
needed for sauteing
1 1/2 cups diced red onions
2 cloves garlic, chopped
1 pound farmer's cheese
2/3 cup chopped parsley
1/3 cup chopped basil
1/3 cup freshly grated Parmesan cheese
1 egg, beaten
1/2 teaspoon cracked black pepper
1 egg white, beaten
To Prepare wraps:
1.) In medium-size bowl, whisk together eggs, milk, flour, and salt, until
smooth. Stir in butter and blend well. Cover and place in refrigerator for
30 minutes.
2.) Heat an 8-inch nonstick skillet with cooking spray. Place 2-3
tablespoons of batter in pan and quickly coat entire bottom of pan. Cook
for 1 minute, flip and continue cooking for 30 seconds. Place on waxed
paper and repeat with remaining batter.
To prepare filling:
3.) Melt 1 tablespoon butter in a medium-size saute pan. Add onions
and cook for 2-3 minutes or until golden brown and soft. Add garlic and
continue cooking for 30 seconds. Remove from pan and place in large
mixing bowl. Fold in farmer's cheese, parsley, basil, Parmesan cheese,
egg, and pepper. Mix well.
To assemble blintzes:
4.) On a clean work surface, place 2 rounded tablespoons of filling in the
center of each blintz. Fold the two lateral sides into the center. Brush
upper end with egg white and roll up from the bottom. Repeat with
remaining blintzes. Serve with Roasted Red Pepper Sauce. (Roasted
Red Pepper Sauce)
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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007