Return to Main Recipes Page/Return to Home Page
Batter:
Filling:
Make Blintzlach:
Place a 6" skillet over medium heat and brush with butter.
Pour about 3 tablespoons batter into the skillet, spreading as thinly as possible by tilting the pan to coat the bottom. Fry until brown and carefully turn out, browned side up, onto a towel. Repeat with the remaining batter.
Make Filling and Assembly:
Spread 1 tablespoon of mixture along one side of each blintz. Tuck in the ends and toll up like a
jellyroll.
In the same skillet, brown the blintzes in butter, a few at a time, over medium heat and serve hot. Serve with sour cream or jam.
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
3 large eggs
1/4 cup matzo cake meal
1-1/2 cups water
1/2 teaspoon salt
Unsalted butter
1 pound cottage cheese
1 large egg
1/2 teaspoon salt
1 teaspoon sugar
Unsalted butter
To make the batter, in a mixing bowl beat together the eggs, matzo cake meal and water to make a thin batter. Mix in salt.
In a bowl, combine the cottage cheese, egg, salt, and sugar.