Published by Workman
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.
NotesThe 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.
Cooking Methodbaking, pan-frying
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationkosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, sweet, tangy
- Not-Your-Store-Bought Potato Blintzes (prepared through Step 2)
- Butter, vegetable oil margarine, and/or solid vegetable shortening, for cooking
- 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
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.
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.
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.
1999, 2003, 2007 Judy Bart Kancigor