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Cheese Blintzes

These cheese pancakes are standard fare for Shavuot. Blintz is a Yiddish word, and these pancakes are traditional among all Ashkenazic Jews.
pareve; filling: dairy

ingredients

serves 6
about 3/4 cup butter for frying

blintz dough

2 eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk

filling

3/4 pound cottage cheese
1 egg yolk, lightly beaten
grated rind of 1 lemon
2 tablespoons sugar
4 tablespoons raisins

method

1. In a bowl, combine ingredients for the batter and chill for at least 30 minutes.

2. Combine filling ingredients in another bowl.

3. Lightly grease a skillet, omelet, or crepe pan and place over high heat.

4. Add a large tablespoon of batter and tip the pan so the batter spreads from side to side to cover the bottom.

5. Cook on 1 side for about 2 minutes, or until the batter loosens around the sides of the crepe.

6. Remove from pan and place on absorbent paper. Repeat until all the batter is used up, lightly greasing pan between each crepe.

7. Place a rounded tablespoon of the filling down the center of each pancake.

8. Fold the long sides toward the center to keep the filling from escaping, and roll up each pancake.

9. Melt remaining butter in the skillet and brown the blintzes over medium heat.

10. Serve with applesauce or with sour cream, sugar, and cinnamon.

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