blintzes
The right cheese is a must! My mother used to make the following cheese filling for these and serve them with light meals (especially after fasting on Yom Kippur) and serve with salmon cakes and smoked fish. They are the Jewish version of French crepes and go well with eggs or not for breakfast. I also like to fill them with meat fillings (see my Knishes the Old Fashion Way recipe) for fillings. When they are filled with meat they can be baked as well as fried. Meat blintzes are good as an entree or accompaniment with a soup or salad to round off the meal.
Blue Ribbon Recipe
We love blintzes with their thin crepe outside and warm sweet filling. They make the most divine breakfast. Helaine uses a European-style cheese that has a fine curd. It mixes well with the cinnamon sugar and holds up to frying. Once the blintzes are fried, they have a warm toasted buttery flavor with a lightly sweet filling. You can use the traditional sour cream and applesauce toppings or add fresh fruit and cream as we did. The assortment of toppings is endless.
Ingredients
- 2 large eggs
- 1 cup water or milk
- 1 cup all-purpose flour
- dash salt
- 2 teaspoons sugar (optional)
- FILLINGS (MAY BE DOUBLED)
- 8 ounces dry farmers cheese (not the hard type; Breakstone makes it)
- 1 large egg, yolk only
- - sugar, to taste
- - cinnamon, to taste
How To Make blintzes
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Step 1Beat egg with salt and liquid (water or milk) until smooth. -
Step 2Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
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Step 3Add more liquid or flour as necessary. The batter will thicken as it sits.
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Step 4Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
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Step 5Tilt pan until entire bottom is covered with a thin, even layer.
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Step 6When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
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Step 7Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
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Step 8Mix filling ingredients.
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Step 9Spoon some of the mixture into each blintz.
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Step 10Roll up once.
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Step 11Fold in ends.
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Step 12Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
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Step 13To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
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Step 14Fry blintzes, turning occasionally.
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Step 15Add more butter as necessary.
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Step 16Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
