Cheese blintzes

Cheese blintzes

Kaese Blintzes

By
From
Hazana
Makes
16 pancakes
Photographer
Mowie Kay

These delicious cheese-filled pancakes are much loved by Jews all over central and eastern Europe. The pancakes are usually filled with a mixture of curd cheese and egg yolks or sour cream and a little sugar. Some cooks like to add a few tablespoons of raisins. Traditionally cheese blintzes are served for Chanukah and for Shavuot, which is always celebrated with a dairy meal.

Ingredients

Quantity Ingredient
2-3 tablespoons butter or oil, for frying
icing sugar, for dusting
sour cream, to serve

For the pancakes

Quantity Ingredient
125g unbleached plain flour
pinch salt
3 eggs
350ml milk, or half milk, half water
2 tablespoons melted butter

For the filling

Quantity Ingredient
250g curd cheese or ricotta
150g cream cheese or mascarpone
3 tablespoons sugar, or to taste
2 egg yolks
1 teaspoon vanilla extract
1 lemon, finely grated rind

Method

  1. Si„ft the flour and salt into a bowl. Make a well in the centre and drop in the eggs. Gradually whisk in the milk and just enough water to make a smooth batter the consistency of thin cream. Lastly stir in the melted butter. Leave to stand for at least 30 minutes.
  2. Heat a teaspoon or so of butter in a 15-17cm heavy frying pan. When it is hot, pour in 2 1/2-3 tablespoons of batter. Quickly tilt the pan in all directions so the batter evenly covers the base of the pan. The pancake should be very thin. Cook for 1-2 minutes or until the pancake is golden brown on one side. Flip over and cook the other side for about 30 seconds. Set aside and repeat with the remaining batter.
  3. To make the fi€lling, place the curd and cream cheeses, sugar, egg yolks, vanilla extract and lemon rind in a bowl and mix well.
  4. Place a heaped tablespoon of the fi€lling in the lower half of each pancake, browned side facing up. Fold the bottom edge over the fi€lling, then fold over the sides and roll up. Heat a little butter in the same frying pan and fry the blintzes until they are golden on both sides. Dust with icing sugar and serve at once, with sour cream on the side.
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