Fruit-Topped Blintzes

Directions

Ingredients:

9 eggs
1 cup all-purpose flour
¼ cup cornstarch
1/8 teaspoon salt
3 cups milk

Filling

2 packages cream cheese (8 oz.), softened
½ cup powdered sugar
Pureed raspberries or strawberries
Whipped cream, optional
Fresh raspberries or strawberries, optional

Directions:

In a bowl, beat eggs. Add flour, cornstarch, and salt; stir until smooth. Stir in milk. Pour 1/3 cup batter into a lightly greased hot 8 inch skillet. Cook over medium heat until set and lightly browned. Turn and cook for 1 minute. Keep in a warm oven, covered with paper towels. Repeat with remaining batter. For filling, beat cream cheese and powdered sugar in a mixing bowl. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Top with pureed berries; garnish with whipped cream and fresh berries if desired.