Blintzes Recipe @pinch

We love blintzes with their thin crepe outside and warm sweet filling. They make the most divine breakfast. Helaine uses a European havestyle cheese that has a fine curd. It mixes well with the cinnamon sugar and holds up to frying. Once the blintzes are fried, they have a warm toasted buttery flavor with a lightly sweet filling. You can use the traditional sour cream and applesauce toppings or add fresh fruit and cream as we did. The assortment of toppings is endless. The right cheese is a must! My mother used to make the following cheese filling for these and serve them with light meals (especially after fasting on Yom Kippur) and serve with salmon cakes and smoked fish. They are the Jewish version of French crepes and go well with eggs or not for breakfast. I also like to fill them with meat fillings (see my Knishes the Old Fashion Way recipe) for fillings. When they are filled with meat they can be baked as well as fried. Meat blintzes are good as an entree or accompaniment with a soup or salad to round off the meal.

Prep time: Cook time:
Recipe Cuisine: Jewish Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
  • 2 - eggs
  • 1 cup(s) water or milk
  • 1 cup(s) all-purpose flour
  • dash(es) salt
  • 2 teaspoon(s) sugar (optional)
  • 8 ounce(s) dry farmers cheese (not the hard type). Breakstone makes it.
  • 1 - egg (yolk only)
  • - sugar, to taste
  • - cinnamon, to taste
Intructions :
  • Beat egg with salt and liquid (water or milk) until smooth
  • Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well
  • Add more liquid or flour as necessary. The batter will thicken as it sits
  • Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan
  • Tilt pan until entire bottom is covered with a thin, even layer
  • When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up)
  • Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used
  • Mix filling ingredients
  • Spoon some of the mixture into each blintz
  • Roll up once
  • Fold in ends
  • Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook
  • To cook, heat a large skillet to medium-low and melt 2 teaspoons butter
  • Fry blintzes, turning occasionally
  • Add more butter as necessary
  • Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.

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Keyword : blintzes-Jewish-Other Breakfast-Stove Top

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