Ingredients

1 cup of all-purpose flour
1 1/2 cups of milk
3 eggs
1/4 teaspoon of salt
2 cups of cottage cheese
1/4 cup of sugar
1 teaspoon of vanilla extract
1/4 cup of butter
1/4 cup of sour cream
1/4 cup of fruit preserves (optional)

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Cheese Blintzes

Created by: Howcan Team

Ingredients

1 cup of all-purpose flour
1 1/2 cups of milk
3 eggs
1/4 teaspoon of salt
2 cups of cottage cheese
1/4 cup of sugar
1 teaspoon of vanilla extract
1/4 cup of butter
1/4 cup of sour cream
1/4 cup of fruit preserves (optional)

Instructions

In a blender, combine 1 cup of flour, 1 cup of milk, 2 eggs, and 1/4 teaspoon of salt. Blend until smooth.
Heat a lightly greased non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, tilting to evenly coat the bottom. Cook for 1-2 minutes until the bottom is set and the edges are lightly browned. Flip and cook the other side for about 1 minute. Repeat with the remaining batter to make 8 crepes.
In a bowl, mix 2 cups of cottage cheese, 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract until well combined.
Place about 1/4 cup of the cheese filling in the center of each crepe. Fold the sides over the filling and roll up to enclose.
In a large skillet, melt 1/4 cup of butter over medium heat. Place the filled blintzes seam side down in the skillet and cook for 2-3 minutes on each side until golden brown.
Serve the blintzes with a dollop of sour cream and fruit preserves, if desired. Enjoy!

Breakfast Brunch

Jewish Eastern European

Blintzes, a beloved dish in Jewish cuisine, have a rich history dating back to Eastern Europe. These thin pancakes, filled with sweet cheese or fruit, were traditionally served during Shavuot, a Jewish holiday celebrating the harvest. Over time, blintzes spread to Jewish communities around the world, each adding their own unique twist to the recipe. Today, they are enjoyed as a versatile treat, whether as a breakfast indulgence or a delightful dessert. In New York City, the famous B&H Dairy restaurant has been serving up delicious blintzes for decades, while in Israel, the bustling markets offer a variety of fillings, from classic cheese to modern interpretations with savory ingredients. For the perfect blintz, mastering the delicate pancake and the creamy filling is essential. Whether you prefer them fried or baked, blintzes are a delightful culinary journey through history and culture.

50 min

280 calories

Instructions

In a blender, combine 1 cup of flour, 1 cup of milk, 2 eggs, and 1/4 teaspoon of salt. Blend until smooth.
Heat a lightly greased non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, tilting to evenly coat the bottom. Cook for 1-2 minutes until the bottom is set and the edges are lightly browned. Flip and cook the other side for about 1 minute. Repeat with the remaining batter to make 8 crepes.
In a bowl, mix 2 cups of cottage cheese, 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract until well combined.
Place about 1/4 cup of the cheese filling in the center of each crepe. Fold the sides over the filling and roll up to enclose.
In a large skillet, melt 1/4 cup of butter over medium heat. Place the filled blintzes seam side down in the skillet and cook for 2-3 minutes on each side until golden brown.
Serve the blintzes with a dollop of sour cream and fruit preserves, if desired. Enjoy!

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