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Old 10-09-2018, 09:37 PM   #1
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Ms. Mofet's Cheese and Potato Blintz

Ms. Mofet's Cheese and Potato Blintz

Crepe batter:

8 eggs
8 C. milk
4 c. flour
8 TBSP. (4 oz.) melted butter (1 stick )
Salt & pepper

Filling:

4 (7 oz.) pkg. Farmer cheese
8 medium potatoes
8 TBSP. (4 oz.) melted butter (1 stick )
2 medium onions

Sour cream
Apple sauce

Prepare Batter:

Beat eggs till foamy , add milk and butter, salt, pepper and flour. Beat well then strain to remove lumps. Use a small non-stick pan. Use approx. 4 TBSP batter for each crepe'. Roll pan to spread batter over pan to make a thin crepe'. Brown slightly on one side only.
Remove to tray, make layers of crepes placing waxed paper between each layer to prevent them from sticking together.

Prepare Filling:

Peel, boil (add salt to water) and mash potatoes (or use a potato ricer or food mill to ensure no lumps). Add salt and pepper to taste. Chop onion finely and sauté in butter. Crumble cheese and add to onions and cook till cheese melts. Add onion mixture to potatoes and mix well.

Assembly:

Place approx. 1 TBSP. filling 1" from edge of crepe' (browned side up). Fold over filling 2 times then fold sides over to middle and continue to roll to end.

Cook in non-stick pan with butter. Brown on first side then gently flip and brown other side.

Serve hot with sour cream and/or apple sauce.

Freeze or refrigerate uncooked blintz.

To heat: Brown cold or frozen blintz as above. Then place in microwave and heat on 50% power for 1/2 minute at a time till just heated through.

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Old 10-10-2018, 03:59 AM   #2
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Love Blintz's.
Ive had potato, and Ive had cheese, but Ive never had potato-cheese. Looking forward to trying these. Thanks for the recipe.
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Old 10-10-2018, 08:49 AM   #3
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Quote:
Originally Posted by larry_stewart View Post
Love Blintz's.
Ive had potato, and Ive had cheese, but Ive never had potato-cheese. Looking forward to trying these. Thanks for the recipe.
You’re welcome.
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Old 10-10-2018, 12:38 PM   #4
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Sounds good. I'll be copying and pasting that recipe to my recipes directory.
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Old 10-10-2018, 12:39 PM   #5
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Copied and added to list of recipes to try!
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Old 10-10-2018, 12:40 PM   #6
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These look GREAT! They remind me of perogies with the filling, but the assembly looks easier. I might have to try these. Thank you.
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Old 10-10-2018, 01:42 PM   #7
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That looks like enough ingredients for an army.

Thanks for the recipe, and I may give it a try after breaking it down for a small batch.
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Old 10-10-2018, 01:58 PM   #8
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Quote:
Originally Posted by Kayelle View Post
That looks like enough ingredients for an army.

Thanks for the recipe, and I may give it a try after breaking it down for a small batch.
That was my thought too.
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Old 10-10-2018, 03:54 PM   #9
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Thank you everyone.

Yes that is the original recipe that my aunt got from a friend who owned a Jewish Deli and it makes a large batch. I make them and freeze in serving sizes. I have included cooking from frozen - ALWAYS brown while frozen then heat through in the microwave. I found thawing them first comes out soggy.
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Old 10-10-2018, 04:11 PM   #10
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MsM, I've never used Farmers Cheese for anything before. Now I see how easy it is to make, I'm really looking forward to making these.
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Ms. Mofet's Cheese and Potato Blintz [B][U]Ms. Mofet's Cheese and Potato Blintz[/U][/B] [FONT=Verdana] [/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Crepe batter:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Verdana] [/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 eggs[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 C. milk[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]4 c. flour [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 TBSP. (4 oz.) melted butter (1 stick )[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Salt & pepper[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Filling:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]4 (7 oz.) pkg. Farmer cheese[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 medium potatoes[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]8 TBSP. (4 oz.) melted butter (1 stick )[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]2 medium onions[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Sour cream[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Apple sauce[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Prepare Batter:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Beat eggs till foamy , add milk and butter, salt, pepper and flour. Beat well then strain to remove lumps. Use a small non-stick pan. Use approx. 4 TBSP batter for each crepe'. Roll pan to spread batter over pan to make a thin crepe'. Brown slightly on one side only. [/SIZE][/FONT][/FONT] [COLOR=black][FONT=Calibri][FONT=Verdana][SIZE=2]Remove to tray, make layers of crepes placing waxed paper between each layer to prevent them from sticking together.[/SIZE][/FONT][/FONT][/COLOR] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Prepare Filling:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Peel, boil (add salt to water) and mash potatoes (or use a potato ricer or food mill to ensure no lumps). Add salt and pepper to taste. Chop onion finely and sauté in butter. Crumble cheese and add to onions and cook till cheese melts. Add onion mixture to potatoes and mix well.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][B][U][FONT=Verdana][SIZE=2]Assembly:[/SIZE][/FONT][/U][/B][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Place approx. 1 TBSP. filling 1" from edge of crepe' (browned side up). Fold over filling 2 times then fold sides over to middle and continue to roll to end. [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Cook in non-stick pan with butter. Brown on first side then gently flip and brown other side.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Serve hot with sour cream and/or apple sauce.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2] [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]Freeze or refrigerate uncooked blintz. [/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2][/SIZE][/FONT] [/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2]To heat: Brown cold or frozen blintz as above. Then place in microwave and heat on 50% power for 1/2 minute at a time till just heated through.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2][/SIZE][/FONT] [/FONT] [FONT=Calibri][ATTACH]31788[/ATTACH] [ATTACH]31789[/ATTACH][/FONT] [FONT=Calibri][FONT=Verdana][SIZE=2][/SIZE][/FONT] [/FONT] [FONT=Calibri] [/FONT] 3 stars 1 reviews
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