How Do You Make Cheese Blintzes With Cranberry Sauce?
I know what you are thinking…a cheese blintz with cranberry sauce? But trust me, this is just the right combination of tart and sweet. I developed this recipe in an effort to use leftover cranberry sauce from Thanksgiving and now it has become a special day after Thanksgiving treat! To make the crepe for the blintz: In a small bowl beat together the milk and eggs. In a medium bowl mix together the flour, sugar, and salt. Add the flour mixture to the milk mixture. Cover the batter and put in the refrigerator for at least an hour. Lightly grease an 8 inch skillet. Take 2 Tablespoons of batter and pour into the skillet while gently tilting the skillet so the batter covers the bottom evenly. Let the crepe cook until the top looks dull and a bit dry. Flip the crepe and cook for about 30 seconds. Place the cooked crepe on a wire rack. Once the crepe has cooled, transfer to a plate. Repeat with the remaining batter. Set the plate of crepes aside until you are ready to assemble the blintzes.
