Cheese Blintzes
These cheese pancakes are standard fare for Shavuot. Blintz is a Yiddish word, and these pancakes are traditional among all Ashkenazic Jews.
Ingredients
- 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
Instructions
- In a bowl, combine ingredients for the batter and chill for at least 30 minutes.
- Combine filling ingredients in another bowl.
- Lightly grease a skillet, omelet, or crepe pan and place over high heat.
- Add a large tablespoon of batter and tip the pan so the batter spreads from side to side to cover the bottom.
- Cook on 1 side for about 2 minutes, or until the batter loosens around the sides of the crepe.
- Remove from pan and place on absorbent paper. Repeat until all the batter is used up, lightly greasing pan between each crepe.
- Place a rounded tablespoon of the filling down the center of each pancake.
- Fold the long sides toward the center to keep the filling from escaping, and roll up each pancake.
- Melt remaining butter in the skillet and brown the blintzes over medium heat.
- Serve with applesauce or with sour cream, sugar, and cinnamon.
Calories: 390 kcal
Carbohydrates: 25 g
Protein: 11 g
Fat: 29g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 160 mg
Sodium: 637 mg
Potassium: 235 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 948 IU
Vitamin C: 10 mg
Calcium: 98 mg
Iron: 1 mg