also known as Chenna

Ingredients:
Milk     5 cups
Yogurt (curd)     2 tsp.
Vinegar or lemon juice     1/2 tsp.

Method:
1.     Put the milk in a pan. Add the yogurt (curd). Bring to boil.
2.     Reduce the heat. Add vinegar or lemon juice while continuously stirring the milk.
3.     Increase the heat. Keep stirring the milk till it curdles.
4.     Take the curdled milk off the heat. Keep it aside for 5 mins.
5.     Strain the curdled milk. Slightly squeeze the residue in the strainer so that almost all the whey is removed.

Ingredients:

Batter:
* 4 eggs
* 1/2 cup milk
* 1/2 cup water
* 1 cup flour
* 1/4 cup sugar
* 1 package vanilla sugar
* Pinch of salt
* 1 Tbsp. oil

Cheese Filling I:

* 1/2 pound farmer cheese
* 4 ounces cream cheese
* 4 Tbsps. honey or
* maple syrup
* juice of 1/2 lemon
* 1 egg yolk

Cheese Filling II:

* 1 pound cottage cheese,
* strained
* 2 egg yolks
* 2 Tbsps. flour
* 2 Tbsps. sugar
* 1 tsp. vanilla sugar
* 1/4 cup raisins (optional)

BATTER: In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.

FILLING I: Combine all ingredients in a bowl and beat well. Or combine all the ingredients in a blender container and blend until smooth.

FILLING II: Combine all ingredients, except raisins, in a bowl and beat well. Or all the ingredients can be combined in a blender container and blended until smooth. Then add raisins.

TO ASSEMBLE CREPES: 1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.
2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.

VARIATION: Whole wheat pastry flour can be used instead of white flour.
Cooking Tips:

Ingredients:
Batter:
* 1 Recipe Classic
* Cheese Blintzes Batter

Filling:
* 3 Tbsps. margarine
* 1 large onion, diced
* 2 cloves garlic, minced
* 2 pounds mushrooms, sliced
* 1/4 cup diced green pepper (optional)
* 3 Tbsps. flour
* 1 cup milk
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1/2 tsp. basil
* 1 pound mozzarella or Monterey lack cheese, grated
Method:

1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.

2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.
FILLING: Melt margarine in a 10 inch skillet and saute onion, garlic, mushrooms, and green pepper, if used, for 10 to 15 minutes. Add flour and stir. Slowly add milk while stirring; add salt, pepper, and basil. Cook, stirring, over low heat until mixture thickens. Stir in cheese. Once thick, set aside.

Fill and fry.