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Cheese and sultanas blintzes

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TRH Cheese and sultanas blintzes

Crepe batter
3 beaten eggs
2 cups water
2 cups flour
Mix with a whisk till smooth. Cover and rest in fridge for half an hour.

1 cup cream cheese
1 cup rough cottage cheese
1/3 cup sultanas
3 tablespoons sugar
1 teaspoon vanilla
1 egg

Mix all in the above together till well combined
Cover and rest in fridge for about an hour or over night.
Remove crepe batter and in a small nonstick frying pan. Spray by using cooking spray, and heat the pan.
When hot use about half a soup ladle and pour into pan and swirl round till bottom of pan is covered with mixture.
Cook till top is dry about 2 minutes then flip over for another minute.
Take crepe out of pan and place on a clean tea towel and cover. Repeat till all the mixture is used up.
Remove the cheese mixture from the fridge and place a tablespoon full at the top of the crepe roll. Roll once over then fold in sides and continue to roll. Repeat till all blintzes are done.
In a large fry pan heat some oil, and when oil is hot place a couple of blintzes in the pan and fry until golden brown.
Place on some paper towel to drain.
Serve hot or cold.

Prepared, tried and tested by:  Sadsac Sadsac posted to ‎Recipe Hunter Cook

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