Makes 20 pieces
1 cup all purpose flour
¾ cup milk
½ cup water or soda water
3 tablespoon oil or melted butter
½ teaspoon salt
1 lb or 450 g cream cheese
2 egg yolks
3 to 4 tablespoon sugar
1 tablespoon grated lemon peel
½ teaspoon vanilla extract
¼ teaspoon cinnamon
½ cup raisins
Oil for frying
Mix batter ingredients until smooth and creamy.
Lightly coat a 6” or 8” (15 to 20 cms) frying pan (preferably a non stick pan) with oil and heat.
Pour a small amount of batter (about 2 tablespoons) into pan.
Swirl around until even and heat.
When sides begin to curl away, turn and lightly fry blintz on the other side for a few seconds only.
Put onto a plate.
Repeat until all batter is used up.
Mix filling Ingredients together. Put 2 to 3 teaspoons in each blintz(depending on the size), turn in sides and roll up like an envelope.
Before serving: Fry prepared blintzes very carefully in butter or spread melted butter on top and heat in the oven.
Serve either with sour cream and powdered sugar, maple or chocolate syrup.