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1
Blintz:.
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2
Beat eggs and water add flour and salt, the batter will be thin, if too thick add more water.
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3
Spray small non-stick skillet with Pam; heat till pan is hot (medium hot setting).
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4
Pour just under 1/4 cup batter into hot pan, rortat pan so the batter covers the entire bottom, should be about 6-inch around.
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5
cook till top is dry and blintz slides in pan, approximately 90 seconds.
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6
slide out of pan onto dinner plate coated with Pam.
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7
Continue this process till all blintz are made (about 18).
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8
Be sure to stir batter before frying a new crepe as the flour tends to settle on the bottom.
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9
Filling:.
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10
In a bowl beat cheese, splenda and vanilla until well blended.
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11
taste test to arrive at the right amount of sweetness and vanilla.
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12
Put 1-2 tablespoons of filling on each crepe; fold one side over then the next, then top down and bottom up to form a neat square; continue till all crepes are filled.
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13
Spray a large non-stick pan with Pam, add several blintz, heat till golden, turn and heat till golden.
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14
Serve with syrup and/or sour cream.
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15
Can be frozen, place blintz on a cookie sheet sprayed with Pam, freeze, when frozen place in a zip lock bag.
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16
To reheat place on a pan sprayed with Pam, heat in 350 degree oven 10-15 minutes.
