USE: 7 inch skillet
YIELDS: 12 blintzes
BATTER: In a large mixer bowl combine eggs, milk, water
and blend well. Gradually add flour, then both sugars,
salt and oil. Beat well until there are no lumps in the
batter.
FILLING I: Combine all ingredients in a bowl and beat
well. Or combine all the ingredients in a blender
container and blend until smooth.
FILLING II: Combine all ingredients, except raisins, in a
bowl and beat well. Or all the ingredients can be combined
in a blender container and blended until smooth. Then add
raisins.
TO ASSEMBLE CREPES: 1. Prepare batter and filling of your
choice. Using a paper towel or basting brush, apply a thin
coating of oil to a 7 inch skillet. Place skillet over
medium heat until skillet is hot but not smoking.2.
Ladle approximately 1/3 cup of batter into the skillet.
Tilt pan to swirl the batter so it covers the bottom of
the skillet.
3. Fry on one side until small air bubbles form, and
top is set. Bottom should be golden brown. When done,
carefully loosen edges of crepe and slip out of skillet
onto a plate..
4. Repeat the above procedure until all the batter is
used. Grease the skillet as needed..
5. Turn each crepe so that golden brown side is up.
Place 3 tablespoons of filling on one edge in a 2 1/2 inch
long by 1-inch wide mound..
6. Roll once to cover filling. Fold the sides into the
center and continue rolling until completely closed..
7. Heat 2 tablespoons of oil in the skillet and place
each crepe seam side down in the skillet and fry 2 minutes
on each side, turning once.
VARIATION: Whole wheat pastry flour can be used instead of
white flour.
