Blintzes
By
Helaine Norman
@knish
8
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.
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 like we did. The assortment of toppings is endless.
Note: We mixed 2 tbsp of granulated sugar with 1/4 tsp of cinnamon for the filling.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4 to 6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
2eggs
-
1 cwater or milk
-
1 call-purpose flour
-
dash(es)salt
-
2 tspsugar (optional)
-
FILLINGS (MAY BE DOUBLED)
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8 ozdry farmers cheese (not the hard type). Breakstone makes it.
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1egg (yolk only)
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·sugar, to taste
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·cinnamon, to taste
How to Make Blintzes
- Beat egg with salt and liquid (water or milk) until smooth.
- Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
- Add more liquid or flour as necessary. The batter will thicken as it sits.
- Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
- Tilt pan until entire bottom is covered with a thin, even layer.
- When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
- Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
- Mix filling ingredients.
- Spoon some of the mixture into each blintz.
- Roll up once.
- Fold in ends.
- Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
- To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
- Fry blintzes, turning occasionally.
- Add more butter as necessary.
- Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.
About Blintzes
Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: Jewish
Dietary Needs: Vegetarian Kosher
Collection: Christmas Recipes
Other Tag: For Kids
