Passover Cocoa Blintzes Recipe
Yield: 14 BlintzesRecipe by luhu.jp
Ingredients:
COCOA SOUR CREAM TOPPING
1 cup: Dairy sour cream,
1/4 cup: Sugar,
2 tbsp: HERSHEYS Cocoa,
1/2 tsp: Vanilla extract,
RICOTTA CHEESE FILLING
1 3/4 cup: Ricotta cheese,
1: Egg,
1 tsp: Sugar,
1/2 tsp: Ground cinnamon,
1 dash: Salt,
3: Eggs,
1 1/3 cup: Water,
1/2 cup: Potato starch,
3 tbsp: HERSHEYS Cocoa,
1/4 cup: Sugar, divided
1 dash: Salt,
1 tbsp: Vegetable oil,
2 tbsp: Butter, cut into small pieces
Directions:
1. Prepare COCOA SOUR CREAM TOPPING; refrigerate.
2. Prepare RICOTTA CHEESE FILLING; set aside.
3. In medium bowl, beat eggs and water until blended. Gradually add
potato starch, cocoa, 2 tablespoons sugar, salt and oil, beating
until mixture is smooth. Lightly butter 8-inch skillet. Heat skillet
over medium heat. For each blintz, pour about 3 tablespoons batter
into skillet; quickly rotate pan to coat bottom of skillet evenly.
(Stir batter periodically.) Return pan to medium heat; fry blintz
until set. Invert skillet over clean cloth towel. (Blintz leaf will
come out of pan cooked side up.)
4. Heat oven to 350 F. Lightly butter 13x9-inch baking pan. Place
slightly heaping tablespoon RICOTTA CHEESE FILLING in center of each
blintz leaf. Fold in sides and ends, forming a square. Arrange
blintzes, seam side down, in prepared pan. Sprinkle remaining 2
tablespoons sugar over top. Dot with butter. Bake 15 to 20 minutes or
until heated through. Serve immediately with COCOA SOUR CREAM
TOPPING. 14 to 16 blintzes.
COCOA SOUR CREAM TOPPING:
In small bowl combine 1 cup (8 oz.) dairy sour cream, 1/4 cup sugar, 2
tablespoons HERSHEYS Cocoa and 1/2 teaspoon vanilla extract; stir
until well blended.
RICOTTA CHEESE FILLING:
In medium bowl, stir together all ingredients until well blended.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.
Source from luhu.jp
2. Prepare RICOTTA CHEESE FILLING; set aside.
3. In medium bowl, beat eggs and water until blended. Gradually add
potato starch, cocoa, 2 tablespoons sugar, salt and oil, beating
until mixture is smooth. Lightly butter 8-inch skillet. Heat skillet
over medium heat. For each blintz, pour about 3 tablespoons batter
into skillet; quickly rotate pan to coat bottom of skillet evenly.
(Stir batter periodically.) Return pan to medium heat; fry blintz
until set. Invert skillet over clean cloth towel. (Blintz leaf will
come out of pan cooked side up.)
4. Heat oven to 350 F. Lightly butter 13x9-inch baking pan. Place
slightly heaping tablespoon RICOTTA CHEESE FILLING in center of each
blintz leaf. Fold in sides and ends, forming a square. Arrange
blintzes, seam side down, in prepared pan. Sprinkle remaining 2
tablespoons sugar over top. Dot with butter. Bake 15 to 20 minutes or
until heated through. Serve immediately with COCOA SOUR CREAM
TOPPING. 14 to 16 blintzes.
COCOA SOUR CREAM TOPPING:
In small bowl combine 1 cup (8 oz.) dairy sour cream, 1/4 cup sugar, 2
tablespoons HERSHEYS Cocoa and 1/2 teaspoon vanilla extract; stir
until well blended.
RICOTTA CHEESE FILLING:
In medium bowl, stir together all ingredients until well blended.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.
Source from luhu.jp