Sweet Shavuot Blintzes

Recipe by Mitch Forman

Sweet Cream Cheese Blintzes

Blintz is a Yiddish term meaning small pancake. These have been eaten in Jewish homes for hundreds of years. This version is very basic and served plain. Some people like to serve blintzes with different fruit toppings and you may want to experiment with your favourite ingredients, or whatever you happen to have in the kitchen. That’s part of the fun!

Cheese Blintz Recipe
Servings: 6-8 blintzes

Batter

3 eggs
250 mls milk
1⁄2 teaspoon salt
2 tablespoons of vegetable oil
128g of sifted all-purpose flour
Butter for frying

Filling

460g ricotta
225g cottage cheese
2 eggs
Dash of salt
Sugar to taste

Mix the eggs, milk and salt in a bowl using a hand mixer. Add the oil and mix for one minute. Add flour and mix until smooth.

Heat some butter in an 8 inch sauté pan and drop 2 tablespoons of the batter into the pan. Spread the batter evenly over the bottom of the pan cooking until the underside turns slightly brown. Flip the cake and cook 30 seconds more. Take the blintz and pat dry on a paper towel.

Mix all the ingredients until smooth. Place 1 tablespoon of the mixture in the middle of a blintz. Fold 1 side over 1/3 and then the other side over 1/3. Take the whole blintz and fold in half from the bottom. Heat some butter in a sauté pan and sauté the blintz for 1 minute or until it is golden brown.

Place the blintzes in a shallow baking dish and bake in a 190°C oven for 20 minutes to cook the middle. Place one blintz on a plate and garnish with a dollop of sour cream and some fresh blueberries or strawberries.

Sweet Shavuot Blintzes

Sweet Cream Cheese Blintzes

Batter

Filling

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