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Cheese Blintzes

from Joan Zoloth's Jewish Holiday Treats
Cheese Blintzes

Filling:
1 pound dry cottage cheese, or mixed cream cheese and farmer cheese, in any proportion
2 egg yolks
1 tablespoon sugar dash of salt
several drops of vanilla extract or dash of ground cinnamon
1 egg white, beaten, or 1 tablespoon sour cream (optional)
1 tablespoon fine cracker or white bread crumbs, or mashed potatoes (optional)

Batter:
1 cup sifted all-purpose flour
2 eggs, beaten
pinch of salt
1 1/2 cups water, or half milk and half wate
2 tablespoons butter, melted, plus additional butter for frying

Yields 12 Blintzes

This and many other wonderful
recipes may be found in
Joan Zoloth's
Jewish Holiday Treats
from Chronicle Books




Blintzes remind me of French crepes, although they're Russian in origin. They can befitted with savory or sweet mixtures. Children have great fun mixing up the filling and stuffing the "pancakes." Serve these hot with sour cream topping, sliced strawberries, or stewed rhubarb (sweeten to taste or combine with canned crushed pineapple), or with applesauce on top of a sour cream dressing for additional garnish.

To make the filling, in a bowl, combine the cheese, egg yolks, sugar, salt, and vanilla or cinnamon and stir with a fork until smooth and spreadable. If the cheese mixture is too thick, add the beaten egg whites or sour cream. If too thin, thicken with the cracker or bread crumbs, or mashed potatoes.

To make the batter, in a bowl, stir the sifted flour into the eggs and add the salt. Add the water gradually while beating; beat until free of lumps. Stir in the butter.

Starting at the center of a heated skillet greased with butter or nonstick spray, pour in the batter in a thin stream, tilting pan to spread the batter evenly. Cook over low heat when starting, increasing heat as soon as the pancake is smooth and firm on top and the bottom is lightly browned. Turn out onto a double layer of paper towels, bottom side up, and spread evenly with 1 tablespoon of the filling. While each successive pancake is in the skillet, the preceding blintz can be filled and rolled up, tucking in the ends. When all the blintzes are done, add more butter to the skillet and brown the blintzes lightly on both sides until firm.



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