Tillie gould's blintz casserole

6 Servings

Ingredients

Quantity Ingredient
6 eaches Eggs
2 cups All purpose flour
1½ cup Water
½ cup Vegetable oil +3 tbs;divided
Granulated sugar
2 pounds Ricotta or hoop cheese
4 eaches Eggs
½ teaspoon Granulated sugar
Ground cinnamon
¼ cup Melted butter
6 eaches Eggs
1½ cup Sour cream
¼ cup Orange juice
3 tablespoons Granulated sugar
1 teaspoon Vanilla
Sour cream
Strawberries

Directions

WRAPPERS

CHEESE FILLING

CASSEROLE

GARNISH

TO PREPARE WRAPPERS: Mix together eggs, flour, water, 3 tablespoons of the oil and sugar to taste. Refrigerate about 1 hour. Heat small nonstick pan. Put remaining ½ cup of oil in a small bowl. When the pan is hot, brush it with a small amount of the oil and add ¼ cup of the blintz wrapper mixture. Rotate pan to spread evenly. When wrapper bubbles on 1 side, turn and then quickly slip on inverted plate. Continue until you have 12 wrappers or use up the batter.

Preheat oven to 350 degrees F.

TO PREPARE CHEESE FILLING: Combine ricotta, eggs, sugar and cinnamon to taste. Drop 2 tablespoons cheese mixture onto middle of each blintz. Fold two ends over mixture, then fold one side up and rill it over until remaining side of wrapper covers mixture and blintz is resting on folds.

TO PREPARE CASSEROLE: Grease a 9-by-13-inch baking pan and place blintzes rolled side up. Dribble melted butter over blintzes. Beat eggs, then add sour cream, orange juice, sugar and vanilla. Whip well and pour over blintzes. Bake one hour. Serve with sour cream and strawberries.

Makes 6 servings

Per Serving:

Calories: 1,004 (16% protein, 21% carbohydrate, 63% fat) Protein: 40 grams

Fat: 71 grams

Cholesterol: 661 mg

Carbohydrate: 52 grams

Sodium: 468 mg

Exchanges: 2-½ starch, 5 meat, 11 fat Source: Oregonian FoodDay; typos by Dorothy Flatman 1996

Related recipes