Return to Main Recipes Page/Return to Home Page

Blintzes for Pesach II (D, KLP)
Source: "The New York Times Passover Cookbook," edited by Linda Amster
Serves: 10

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

Make Blintzlach:
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.

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:
In a bowl, combine the cottage cheese, egg, salt, and sugar.

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