CHEESE BLINTZ RECIPE
Blintz is a classic Jewish food that probably originated in Poland. Hungarians call them Polescenta or Palatschinken or Palacsinta, the French called them Crepes. Blintzes are thin crepe-like pancakes folded around a filling. The batter is very thin and runny, unlike the thick American pancake. They are usually served with different types of fruit toppings and eaten for breakfast, lunch or dinner. Modern day crepe connoisseurs have taken crepes to the next level filling them with everything imaginable and topping them with cheese, sauces and even chocolate. You will often find these served as delicacies in fine restaurants. Stuff that crepe with lobster and smoother it with a Newburg Sauce or Whipped Cream, I'd call it a delicacy too.
My Polish Grandparents made Blintzes for dinner. This is the recipe for Blintzes, the way my Grandmother and Mother made them, when I was growing up.
Served as an entrée, you will see them with meat and cheese. As a dessert, you may want to give them a try with Strawberries and sweetened cream cheese.
Crepes are so delicious that there is no need to fry them after they are filled.
MY FILLING:
16 oz Cottage Cheese
8oz Cream Cheese w/chives Philadelphia Whipped Brand
2 Green Onion chopped
1 egg
Salt
Mix ingredients in a bowl, cover and let sit in refrigerator a few hours or overnight.
MY CREPE:
Krusteze Recipe ***** My Best Original used for decades :)
1/2 cup Krusteaz Buttermilk Pancake Mix* heaping
1/2 cup all-purpose flour
1 1/4 cups buttermilk thinned with water
3 eggs, beaten
2 tablespoons oil
1 tablespoon sugar
½ tsp salt
Yield: ¼ cup batter per crepe…makes 10 crepes
TECHNIQUE:
In small bowl, mix together the dry ingredients and liquid ingredients, gradually. Fold in the eggs to mixture. Thin the buttermilk with a small amount of water before measuring. Stir into the mix and smooth out lumps gently. Blend butter and sugar together; add to mixture. Let stand 20-30 minutes.
Preheat a non-stick pan, over medium-high heat. I make large crepes 10" wide, one at a time. Dessert crepes or luncheon lite-bites can be much smaller.
Spoon batter ( 1/3 cup ) in the center of the warm pan. Quickly tilt the pan in a rotating motion to distribute the batter to the size and thinness you desire. Brush pan with grease for each crepe to get that golden brown, paper thin perfection. Cook till lightly browned and flip it. The crepe will cook very fast.
Do not use a griddle as you will not be able to lift and rotate the batter.
After you have all the crepes finished, fill and roll them. Place them in a baking dish. You will need to warm them in the oven. Keep them covered with foil so they won't dry out.
