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baking, pan-frying Jewish
Cheese Blintzes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Delicious year-round, cheese blintzes are traditionally served on Shavuot, the holiday that commemorates the giving of the Torah on Mount Sinai, the wheat harvest, and the ripening of fruit. We eat dairy products because of the abundance of milk at this time of year, as well as the association of the Torah with “milk and honey.” Uncle Lou loved to top Aunt Sally’s blintzes with a big dollop of sour cream. You can also serve them with fresh raspberry sauce.

Yield: Makes 30 blintzes

Ingredients

For the filling:

  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 large eggs, at room temperature
  • 6 tablespoons sugar
  • 2 teaspoons grated lemon zest
  • 2 packages (8 ounces each) farmer cheese
  • 2 cups cottage cheese

Directions

1. Prepare the filling: Place the cream cheese in the bowl of an electric mixer fitted with the paddle, and beat on medium speed until it is fluffy, about 30 seconds. Add the eggs, sugar, and lemon zest, and continue beating just until combined, 30 seconds more. Then beat in the farmer cheese. Stir in the cottage cheese and combine thoroughly.

2. To assemble the blintzes, place about 2 tablespoons of the filling on the lower half of the fried side of each crepe. Roll the crepe around the filling, folding the ends in as you go.

3. The blintzes can either be fried or baked. To fry the blintzes, melt about 1½ teaspoons butter and 1½ teaspoons oil in a large skillet over medium-high heat. Add as many blintzes as will fit, seam side down, and fry them on all sides until golden brown and crispy, about 4 minutes altogether. Drain the blintzes on paper towels. Repeat with the remaining blintzes.

To bake the blintzes, preheat the oven to 375°F. Grease a nonreactive baking pan (a 13 × 9-inch pan will hold about 15) with butter, margarine, or shortening. Place the blintzes, seam side down, in the prepared baking pan and dot with more butter, margarine, or shortening. Bake until golden brown, about 40 minutes. Serve immediately.

Notes

The assembled blintzes can be frozen for up to 1 month: Arrange them in a single layer on a baking sheet, cover with aluminum foil, and freeze. When they are frozen solid, transfer the blintzes to resealable freezer bags so you can later retrieve as many as you like. Fry the blintzes thawed (see Step 3) or if frozen, over medium heat, covered, for about 8 minutes. Or bake the frozen blintzes as described in Step 3, extending the time to 50 to 60 minutes.


© 1999, 2003, 2007 Judy Bart Kancigor
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 blintz. Nutritional information is based on the baking method, but does not include Not-Your-Store-Bought Potato Blintzes. For nutritional information on Not-Your-Store-Bought Potato Blintzes, please follow the link above.

83kcal (4%)
52mg (5%)
0mg (0%)
55mcg RAE (2%)
45mg
4mg
4g
3g
0g
4g
32mg (11%)
92mg (4%)
3g (15%)
6g (9%)
0mg (1%)
 

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