Kosher Cheese Blintzes Recipe

On Shavuos, it’s a custom for Jews to have dairy meals. This custom goes back to the Jews receiving the Torah on Mt. Sinai over 3,000 years ago. Popular meals include cheesecakes, kugels, and dairy lasagna. But the star meal is cheese blintzes! And why not? Shavuot is also the Festival of First Fruits, and blintzes are always adorned with juicy fruits. During Shavuot celebrations, blintzes and their variations make perfect brunch or lunch dishes.

Here is a list of Ingredients

Simple Ingredients For the Crepe Batter

  • 3 Large eggs
  • 3/4 Cup of Glicks Flour
  • 1/4 Cup Of Liebers canola oil
  • 1 Cup milk whole or 2%
  • 1/4 teaspoon kosher salt
  • 1/4 Teaspoon cinnamon

For the Creamy Filling 

  • 1 egg yolk
  • 1/2 granulated sugar
  • 1.5 lb of cottage cheese or farmer’s cheese
  • 2 tablespoons of Liebers lemon juice  

    To make blintz crepe, prepare the batter and cook the crepes. First, mix the batter ingredients until smooth. Then, heat a non-stick pan and pour a small amount of batter to create thin crepes. Cook until golden brown, then flip and cook the other side. Repeat until all the batter is used. Stack the crepes on top of each other and let them cool before using for blintzes.

Prepare the Blintz Crepes

  • Using a food processor with a Steel Blade or an electric mixer’s large bowl, beat eggs and oil until light. Add milk and beat until combined. Gradually add flour and salt, beating just until blended and smooth. Do not overmix. If the batter has any lumps, strain through a fine sieve placed over a bowl. Cover and refrigerate for 30 minutes (or up to one day if making ahead). The batter should have the consistency of heavy cream. If it is too thick, add a little milk or water.
  • Prepare an 8 or 9-inch non-stick skillet or crêpe pan by lightly brushing it with oil. Heat the pan over medium-high heat for two minutes. Test the heat by sprinkling a few drops of water. If it sizzles, the pan is hot enough for cooking.
  • Pour 1/4 cup batter into the center of the pan quickly. Tilt the pan in all directions immediately to coat the entire bottom with a thin film of batter. Pour any excess batter back into the bowl immediately.
  • Place the pan back on the heat. Cook until the top side is dry and the edges start to brown and separate from the pan, roughly one minute. Transfer the crêpe onto a clean tea towel. Repeat until all the batter has been used, resulting in approximately 12 crêpes.

    Traditional Filling For Blintzes
  • To create the cheese filling, combine cottage cheese, egg yolk, sugar, and lemon juice in a food processor. Process until smooth, which should take approximately 10 seconds. Alternatively, mix the ingredients in a medium bowl until smooth. If preparing the filling in advance, cover it and refrigerate it for up to one day.
  • To assemble the crêpes, spoon three to four tablespoons of filling onto the lower third of the browned side. Fold the bottom edge up over the filling, then fold in the sides and roll up. This can be done beforehand and stored in the refrigerator for several hours or overnight. Remember to bring the crêpes to room temperature before frying.
  • Melt unsalted butter or margarine in a large skillet over medium heat. Place blintzes in pan with seam-side down. Allow to brown on all sides until golden, approximately three minutes per side.
  • To bake blintzes, place them in a sprayed shallow casserole in a single layer. Dot them with melted butter or margarine. Preheat your oven to 400 degrees Fahrenheit. Bake the blintzes uncovered until they are golden, which should take around 20 minutes.
  • Blintzes should be served hot. Top them with either a dollop of sour cream or Greek yogurt. Drizzle with honey for added sweetness. You can also top with fresh berries or our Best Berry Sauce to enhance the flavor.

Topping Options For your Cheese Blintzes

Fruit Topping
Whipped Cream
Chocolate Drizzle

Cooking Time: 35Preparation Time: 20Serves: 12Calories: 135
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