Fruit-Topped Blintzes (Country breakfasts)

 

6-8 servings

Blintzes

• 9 eggs 
• 1 cup all-purpose flour
• ¼ cup cornstarch
• Pinch of salt
• 3 cups milk

1. In a bowl, beat eggs ; add flour, cornstarch and salt, stir until smooth and stir in milk.
2. Pour One-third cup batter into a slightly greased hot 8-in. skillet.
3. Cook over medium heat until set  and lightly browned ; turn and cook for 1 minute and keep in a warm oven, covered with paper towels.
4. Repeat with remaining batter.

Filling

• 2 packages (8 ounces each) cream cheese, softened
• ½ cup confectioners' sugar
• Pureed raspberries or strawberries
• Whipped cream, optional
• Fresh raspberries or strawberries, optional

1. In a mixing bowl, beat cream cheese and confectioners' sugar.
2. Place about 2 tablespoons in the center of each blintz ; overlap sides and ends on top of filling and place folded side down.
3. Top with pureed berries ; garnish with whipped cream and fresh berries if desired.

BON APPÉTIT