Snacks > Jewish Recipes > Cheese Blintzes >
Typically eaten during Shavuot.
4 large eggs, beaten
1/2 C water
1/2 C milk
1/2 tsp. salt
1 C all-purpose flour
Pats of butter
1 LB farmer's cheese or ricotta cheese
1 TBS butter, melted
1 large egg yolk
2 tsp. vanilla
1/4 C sugar (more to taste)
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.
Food Fare Culinary Collection: Jewish Cuisine
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