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Food Fare: Jewish RecipesCheese Blintzes

Typically eaten during Shavuot.




Crepes: In a bowl, beat together all the crepe ingredients (except pat of butter); allow batter to rest for at least thirty minutes. Heat the pat of butter in a small skillet; pour about 1/4 cup batter into the skillet and swirl it around, pouring off excess. Do not allow to brown. Flip and cook the other side for a few seconds. Turn crepes out onto a paper towel. Repeat process with remaining batter and additional pats of butter.


Filling: In a large bowl, mix together all the filling ingredients.


Assembly: Place one crepe on a flat work surface; add one tablespoon of filling on top. Fold envelope style; roll up. Repeat process with remaining crepes and filling. In a large skillet, melt two or three pats of butter. Fry blintzes until golden brown in color.


Suggestions: Serve blintzes with sour cream, applesauce or fruit preserves.


Variation: Instead of frying, place blintzes in a foil-lined baking pan and brush tops with melted butter; bake at 350-degrees F for about thirty-five to forty minutes.


*Cheese Blintzes image (C) Andrevan (2005). Released into the public domain by the copyright holder; used under Wikipedia Commons, a freely licensed media file repository.


Related Link:

Food Fare Culinary Collection: Jewish Cuisine


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