Ingredients
BLINTZES:9 large eggs, room temperature1 cup all-purpose flour1/4 cup cornstarch1/8 teaspoon salt3 cups 2% milkFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup confectioners’ sugarPureed raspberries or strawberriesWhipped cream, optionalOptional: Fresh raspberries or strawberries
Preparation
In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk.
Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter.
For filling, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.
