Ganzeh Galus Guide: Jewish Revival in the Deep Diaspora

 
Jewish Learning
Shabbat & Holidays
Jewish Arts, Politics & Culture
Jewish Directory
 
   

Cheese Blintzes

Latkes (crepes)

Ingredients

(makes about 30 crepes -- 2 trays)

  • 1 1/3 to 1 ½ cups white flour (less for thinner crepes, more for thicker)
  • 1 tsp salt
  • 6 eggs
  • 3 cups milk
  • 4 Tbs butter
  • NOTE: 1 1/3 c flour makes thin, French style crepes. More flour makes thicker, Central European style latkes, pancakes or blini.
  • [Alternative recipe: Jackie uses 2 cups of flour, 4 eggs, 2 cups of water, ½ tsp salt]

Directions

  • Heat the milk to scalding and let cool.
  • Put the butter in a yahrzeit glass, and melt it in the microwave (1 minute).
  • Beat eggs.
  • Mix all ingredients in food processor or blender.
  • Let sit for at least one hour.
  • Heat a buttered crepe pan until almost smoking. Turn the heat down to moderate
  • Use 2 - 3 Tbs batter per latke.
  • Swoosh the batter around the pan. Leave it alone for close to a minute, then loosen the edges, check to see if it is nicely brown, and when it is, flip it.
  • If your heat is right, frying should take about a minute on each side. After the first couple of latkes, you won't need more butter.
  • Stack the finished latkes with the first (prettier) side down.
  • You can make the latkes several days in advance in necessary.

Filling and assembly

Ingredients

(enough for about half the crepes -- one tray of about 15 blintzes)

  • 1 lb or 2 cups unsalted Farmer's cheese (ricotta works too)
  • 2 eggs [Jackie says: just the yolks]
  • 1 Tbs lemon juice [Jackie says: use 1 tsp vanilla instead]
  • ¼ tsp salt, unless you are using salted Farmer's cheese
  • 1-2 Tbs sugar [Jackie says: 4 Tbs]
  • seeds from 3 cardamom pods, crushed (or a scant 1/8 tsp powdered cardamom) [Jackie says: omit]
  • 1/2 cup sliced strawberries, optional

Directions

  • Beat the ingredients together, except fruit, with a fork. Fold in fruit.
  • Put the latke pretty side down.
  • Dollop one large spoonful of filling into the center of the latke.
  • Fold bottom of the latke up over the filling, fold two sides partway into center, and roll from bottom fold to form a cylinder.
  • Put the filled blintzes on a cookie tray or in a glass baking dish in a single layer, seam down. Smear a little butter on top.
  • Bake 15-20 minutes at 425° and serve immediately, with apple sauce or sour cream.

 

Return to Jewish Recipes

You are visitor number [sometimes the counter works and sometimes it doesn't - what can you do?] since Shavuot, 5768.