Making cheese blintzes and blintzes souffle
Nick Cramer
By Giora Shimoni, About.com
Blintz, which means "pancake" in Ukrainian, is a classic Ashkenazic Jewish
food that probably originated in Poland. Blintzes are thin crepe-like
pancakes folded around a filling. Cheese blintzes are traditionally served
for Shavuot along with other dairy dishes. In this recipe, the blintzes are
so delicious that there is no need to fry them after they are filled.
Ingredients:
BLINTZ
4 eggs, beaten
2 cups water
1 tsp. salt
1 cup flour
oil for frying
FILLING
1 lb. small-curd cottage cheese or farmer's cheese (400 gm. white cheese in
Israel)
1/4 cup sugar or Splenda
1 tsp. vanilla
Preparation:
Blintz
1. Mix eggs and water. Mix flour and salt in a separate bowl.
2. Whisk flour mixture into egg and water mixture until smooth. If you are
having trouble getting it smooth, let it sit for a few minutes and then
whisk again. The batter should be thin. If it is too thick, add some more
water.
3. Pour a few drops of oil into a frying pan, and heat until the oil
is very hot.
4. Pour just enough blintz mixture into the hot oil to lightly
cover the pan. Rotate the pan so the batter covers the whole bottom.
5.
Cook blintz until the center bubbles and the blintz slides in the pan. Be
patient. If you try to turn out a blintz that isn't completely cooked
through, it will tear.
6. Turn out blintz from pan onto a plate to cool.
Only one side of the blintz needs to be cooked.
7. Continue steps 1-6 above
until all the batter has been used. Stack the blintzes one on top of
another on a plate.
* Be sure to stir the batter before frying a new crepe as the flour might
settle at the bottom.
* Don't give up. Practice makes perfect when it comes to blintzes.
Fortunately, kids will love to eat those blintzes which didn't turn out
great so nothing has to go to waste.
Filling
1. In a bowl, mix cheese, sugar and vanilla until well blended. Taste test
to arrive at the right amount of sugar and vanilla for a sweet tasting
filling.
2. Put 1-2 tablespoons (depending on the size of the blintz made)
of filling in each blintz. Fold one side over, the bottom up and the top
down, and then the second side over to form a neat square.
TIPS:
Once the crepes are filled, they can be stored in an airtight container or
bag and frozen.
NOTE:
To lower the fat content in this recipe, use a nonstick vegetable spray,
low fat cheese and Splenda sugar substitute instead of the oil, cheese and
sugar in the above recipe.
SERVING SUGGESTIONS
Serve with fruit jams or sour cream. These blintzes can be eaten cold, warm
or hot.
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BLINTZES SOUFFLE (attribution lost, but appreciated)
1 dozen frozen blintzes (cheese or fruit)
1 stick butter or margarine
6 eggs
1 cup orange juice
1 cup sour cream
1/2 cup sugar
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
Preheat oven to 350� F.
Heavily grease (butter or margarine) 3-quart baking dish.
Lay the dozen blintzes side by side in the dish.
Wisk remaining ingredients and pour over blintzes.
Bake 45-55 minutes or until golden brown on top.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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