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1
Prepare batter.
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2
In a large bowl combine eggs, milk, salt and vanilla and blend well.
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3
Gradually add flour.
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4
Beat well until there are no lumps in the batter.
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5
Make the filling.
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6
Combine all of the filling ingredients in a bowl and mix together until smooth.
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7
Grease a 6- or 7-inch skillet until it is hot but not smoking.
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8
Put a ladleful of batter into the skillet.
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9
Tilt pan to swirl the batter so it covers the bottom of the skillet.
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10
Fry on one side until bubbles form and the top is set.
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11
The bottom should be golden brown.
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12
Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
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13
Repeat the above procedure until all the batter is used.
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14
Grease skillet each time before pouring batter.
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15
After all the crepes are made, begin filling them.
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16
The brown side should be facing up.
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17
Place 1 tablespoon of filling on one edge.
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18
Roll once to cover filling.
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19
Fold the sides into the center and continue rolling until completely closed.
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20
After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
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21
Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.
