Return to Main Recipes Page/Return to Home Page

Blintzes, Pesach Cheese (D, KLP, TNT)
Source: "Treasure for My Daughter," Montreal Hadassah
Serves: 6

3 eggs
1/2 tsp. salt
1-1/2 cups water
3/4 cup cake meal, or flour, or potato starch

1 pound farmer's, dry, or cottage cheese
2 eggs
Salt, to taste
2 tbsp. sour cream
1 tbsp. sugar (optional)
1 tsp. cinnamon (optional)

Make Leaves:
Mix together the ingredients. Stir with wire whisk until smooth (thin batter).

Heat small frying pan, grease lightly with butter, and put in a tbsp. of batter. Swirl the pan to coat evenly, and cook until just set and bottom is slightly tan. Turn out onto a paper towel. Repeat until all batter is used.

Make Filling and Assembly:
Mix ingredients together until smooth. Put one "crepe" on a paper towel, browned side up.

Put a generous spoonful of the filling on the edge nearest you, roll once, fold in both sides, and continue rolling until all is rolled. Place on a buttered platter until all are rolled. (Note: some cooks fold the dough around the filling as you fold an envelope. This gives you a flatter blintz.

At this stage, you can freeze the blintzes, or proceed to fry them to serve. You can bake them in the oven, which gives a lovely crust. (350°F in a well-buttered pan) or fry them in butter.

Serve with sour cream, berries, jam, or preserves.

Poster's Notes:
This recipe is from "Treasure for My Daughter," a cookbook produced by Montreal Hadassah in 1950, and updated many times. For a while in the 90s it was out of print, but public clamor brought it back. I have been using this recipe since I was married in 1951.

Posted by Lee Jourard

Nutritional Info Per Serving: N/A