- Cook Time
- Prep Time
- 8 ServingsServings
- 1 1/4 cups Flour
- 4 tablespoons Sugar
- 1/4 teaspoon salt
- 4 Eggs, beaten
- 1 1/4 cups Milk
- 2 tablespoons melted butterFilling:
- 1/2 cup prepared Instant Mashed Idaho Potatoes
- 1 cup small curd cottage cheese (drained)
- 2 Eggs, beaten
- 1/4 cup sour cream
- 3 tablespoons Sugar
- Salt to taste
- grated rind of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 cup raisins, plumped in boiling water, drained
- sour cream
- raspberry jam
1 To make crepes sift together flour, sugar and salt. Add eggs and milk, stirring until batter is smooth. Mix in melted butter.
2 Refrigerate for a minimum or 2 hours. Prepare filling by combining potatoes, cottage cheese, eggs and sour cream.
3 Mix in sugar, salt, lemon rind, vanilla extract; blend well. Stir in raisins; set aside.
4 In a small frying pan, melt 2 teaspoons of butter over medium heat. When it begins to bubble, pour in 3 tablespoons of batter.
5 Tip the pan and let batter cover the surface. Cook for about 2 minutes or until the pancake is brown underneath.
6 Remove cooked side down to a plate covered with waxed paper. Lightly butter pan before cooking each crepe.
7 To fill pancakes place 2 tablespoons of filling on browned side of each crepe.
8 Fold all sides over the filling to make a rectangular envelope-like blintz.
9 Fry in melted butter until golden brown. Serve with sour cream and raspberry jam
Source: Idaho Potato Commission