|whipped cream (optional)|
|raspberries or strawberries, pureed|
|1/2 cups||powdered sugar|
|16 ounces||cream cheese, softened|
|1 cups||all-purpose flour|
|raspberries or strawberries, fresh (optional)|
- 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.