Israeli Cheese Blintzes
For blintzes, cheese is the most popular filling, and a combination of cheeses is even better!
● 3 eggs
● 1 ¼ cups milk (or more, as needed)
● ¾ cup flour
● ¼ tsp. salt
● 3 tbs. butter
● ½ cup raisins
● 1-3 tbs. melted margarine (for greasing pan)
● 18 oz. famer’s cheese
● 3 tbs. cream cheese at room temperature
● 5 tbs. ricotta cheese
● 2 egg yolks
● 4-6 tablespoons sugar
● Grated rind from 2 lemons
● 1 tsp. vanilla extract
● Canned strawberry/cherry filling
● Powdered sugar to sprinkle on top
- Place eggs, ¼ cup of milk, flour, and salt in food processor and blend by turning processor on and off. While processor is on, pour 1 cup of milk gradually through spout and blend for 30 seconds. Break up any lumps. Cover and place for about an hour in refrigerator.
- In a small pot melt butter on low flame and put aside to cool.
- Mix dough batter well. Gradually pour butter into dough mixture (which should have texture like heavy cream. If it is too thick, pour more milk in gradually, one teaspoon at a time, while whipping with whisk.
- Heat an 8-inch Teflon pan on medium-high flame and brush on a bit of melted margarine. Using a ladle or small cup, pour out about ¼ of a cup of mixture. Shake pan rapidly with circular motion so that batter spreads in thin even layer over pan.
- Fry on medium-high flame for a minute until underside is dark brown.
- Gently loosen sides of crepe with a metal spatula and slide crepe onto a large plate with top side of crepe facing up. If batter has stuck to pan, butter pan again.
- Heat pan for several seconds and continue to fry remaining batter while occasionally mixing. Keep crepes hot by covering plate with a kitchen towel.
- In medium-size bowl (or in food processor) mix all filling ingredients with wooden spoon until smooth.
- Place 2-3 tbs. of filling in middle of crepe. Fold over all four sides, then roll crepe to seal in filling.
- Heat pan, brush on melted margarine, and place crepe with seam facing down.
- Fry on low flame for 3-5 minutes on each side.
- Sprinkle on powdered sugar and serve warm with strawberry/cherry sauce on top.
BeTeavon and ENJOY!
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