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Shavuos
Blintzes |
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Ingredients:
Blintz Batter:
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3 large eggs
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1/2 teaspoon salt
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3/4 cup unbleached white flour
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1 1/3 cup milk
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2 tablespoons oil or melted unsalted butter
Filling:
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1 pound cottage cheese - dry type (no-curd,
"hoop", or "baker's" cheese or even ricotta)
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2 beaten eggs
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2 tablespoon sugar
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1 tablespoon flour
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1/4 teaspoon salt
Topping:
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1/4 cup melted butter Blintzes gray
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18 filled blintzes
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2 cups sour cream (or half yogurt, half sour
cream)
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6 eggs
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1 teaspoon pure vanilla
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1 teaspoon cornstarch
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1/4 teaspoon salt
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Blintz Batter:
Combine everything to make a smooth batter
(can be mixed in a blender or food
processor). To make crepes, heat pan with a
little butter (I use either a crepe pan,
small non stick frying pan or a nicely
seasoned, small cast iron pan). Pour on
about 1/4 to 1/3 cup batter and spread it
around to cover pan bottom. Let cook briefly
then turn over and allow to cook for about 5
seconds.
Remove, repeat with remaining batter. Stack
warm, cooked blintzes between sheets of
parchment or wax paper so they do not stick.
Once blintzes are made, they are filled and
lightly fried again. Filled blintzes can be
prepared and frozen for use at a later date.
To use them in a Blintz Soufflé, do not
defrost, simply fry as directed and continue
with recipe.
Filling:
Combine ingredients well. Fill by placing a
heaping tablespoonful of filling onto one
side of the crepe. Fold in one side and roll
in remaining ends. When all blintzes are
filled, proceed with frying. Use 1
tablespoon of butter per three blintzes. Fry
on both sides until brown and crisp. You can
also use a non stick pan and a touch of
vegetable oil instead.
Preheat oven to 350 F.
Lightly grease a 9 by 13 inch pan and line
with the blintzes. Beat together the sour
cream and eggs until very thick and fluffy.
Add the remaining ingredients. Beat well and
pour this custard over the blintzes. Bake
for 1 hour.
Serve hot with fresh fruit, or frozen
berries pureed in blender as a side sauce.
Makes 6 to 8 servings. |
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Blintz -- Brunch
-- Dessert --
Shavuot |
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Cooking Tips: |
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