Cookbook recipes, from the source

HERE ARE some recipes, printed verbatim (unless otherwise indicated) from cookbooks in Guillermo Tellez Cruz and Sandi Foxx-Jones' collections.

CHEESE BLINTZES WITH LINGONBERRIES

For the crepes:

4 eggs

1 cup milk

1 cup all-purpose flour

1/8 teaspoon salt

2 tablespoons unsalted butter, melted, plus more for cooking

For the filling:

1/2 pound cream cheese, at room temperature

1/2 pound farmer's cheese, at room temperature

1/4 cup granulated sugar

1 egg

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup lingonberry preserves (or any preserves of your choice)

1/2 cup sour cream

Powdered sugar for finishing

To make the crepes: In a blender, combine the eggs, milk, flour, salt and the 2 tablespoons melted butter. Blend for 10 seconds, then scrape down the sides and blend for 20 seconds more.

Place a 6- to 8-inch crepe pan or a small nonstick fry pan over medium heat and brush with melted butter. Use a ladle to quickly pour in 1/4-cup of the batter. Swirl the pan to coat the bottom with the batter. Cook until the bottom is golden and the top is just set, about 45 seconds.

Using a nonstick spatula, transfer the crepe to a plate, browned side down; do not cook the other side. Repeat with the remaining batter, brushing the pan with more butter between each crepe.

To make the filling, in the bowl of an electric mixer on medium speed, beat the cream cheese, farmer's cheese, sugar, egg, lemon zest, lemon juice and vanilla until smooth.

To assemble the blintzes, line a platter with parchment paper or waxed paper. Place each crepe, browned side up, in front of you, and place 2 generous tablespoons of filling in the center. Fold the 2 outer edges toward the center so they meet over the filling. Pat gently to flatten. Fold the top and bottom in to overlap slightly in the center like an envelope, Place seam side down on the platter.

To cook blintzes, melt 1 tablespoon of butter in a large fry pan over medium-low heat. When the butter foams, add 4 or 5 blintzes, seam side down. Do not crowd the pan. Sauté until golden, about 5 minutes. Turn and cook until golden, about 3 minutes.

Keep the blintzes warm until serving.To serve, arrange 2 or 3 warm blintzes on each plate. Top with a generous spoonful of preserves and spoon a dollop of sour cream over all, then sprinkle with powdered sugar. Makes 8 to 10 blintzes.