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1
["Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the peas and blend for a minute longer, until the peas are pureed.
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2
Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
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3
Meanwhile combine cheeses, mix in egg yolks and lemon zest, add freshly ground black pepper, salt if needed; and then add green onions, spinach and herbs.", "Preheat oven to 325 degrees F.
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4
Heat a nonstick skillet and brush it lightly with oil. Pour a scant 1/4 cup of batter onto skillet for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned.
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5
Remove blintzes from skillet and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a lightly buttered baking sheet.
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6
When all the blintzes are filled, place them in the oven to warm, about 30 minutes.", "Serve warm with Yogurt sauce.
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7
1 cup Greek plain yogurt
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8
1 large clove garlic, peeled and grated or minced
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9
1/2 tablespoon finely chopped mint leaves
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10
1/4 cup finely chopped parsley leaves, a handful
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11
1 lemon, zest and juice.
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12
In a small bowl combine yogurt with garlic and zest, stir the lemon juice into yogurt to thin out, add mint and parsley, salt and pepper to your taste."]
