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Jewish Recipes --> Recipes --> Blintz

Sweet Cheese Blintzes
10 Servings --
Dairy
Recipe Ingredients:
  • 1 8-ounce carton mascarpone or cottage cheese
  • 1 tablespoon honey
  • 1 tablespoon milk
  • 1/2 teaspoon finely shredded lemon peel or snipped lemon verbena
  • 1/4 teaspoon anise seed, crushed
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 large egg white
  • 3/4 cup milk
  • 1 large egg yolk
  • 2 teaspoon walnut oil or hazelnut oil
  • 1 1/2 teaspoon granulated sugar
  • 1/2 teaspoon vanilla
  • 1 cup seedless green grapes, sliced
  • 1 teaspoon powdered sugar
  • 1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.
  • 2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.
  • 3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).
  • 4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.
  • 5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.
  • 6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature. Makes 10 to 12 servings.

 

Blintz -- Cheese -- Shavuot

Cooking Tips:  

 

Sept 2005 - 2013 - Jewish Recipes