Chicago Sun-Times



1. Combine flour, eggs, milk, sugar and salt to create a thin batter. (Recipe can be doubled or tripled as needed.)

2. Heat and butter pan. Pour in a small amount of batter to create a thin, even circle. Let cook for one or two minutes, until golden, then flip. Set aside once cooked. Repeat until there’s no more batter.

3. Scoop farmer’s cheese onto one edge of the blintz and roll. Jam, preserves or curd can be added inside or on top. Serve hot or cold.

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