So, I've been meaning to put the blintz recipe up since February. So much food, so little time! Please, please don't be alarmed at the photos....making hundreds requires dozens of eggs, pounds of cream cheese and a dedicated Frenchman to make the crepes. I know of no other way to make homemade blintzes than to make crepes, make filling, fill, roll and fry. It is a lot of steps but worth the effort. And, please don't write me about blintz loaf; we aren't going there!
Rachel Ray just popped into my brain. She makes 18 million a year as a brand. She gets a round of applause for marrying ketchup and mayonnaise to create French dressing. Not sure what I did in my previous life. Put, hey....I'm paying it forward on the dharma. If it is fussy and time consuming, I'm all over it!
|Number of servings:||about 24 blintzes, 12 servings|
|Main Ingredient(s):||Eggs , Cheese - Cream, Cheese - Cottage|
|Skill Level:||3 (1 Easy - 5 Hard)|
|Estimated POINT value:|
For the crepes:
- 9 eggs
- 2 teaspoons salt
- 4 1/2 cups water
- 4 - 4 1/4 cup flour
- 1 pound cream cheese
- 1 pound small curd cottage cheese
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 egg yolks
- zest of 1 lemon
Make the crepe batter:
Set the eggs and cream cheese out at room temperature for an hour.
Beat the eggs in a large bowl.
Add water and salt. Whisk well.
Add the flour and whisk until smooth. We like to strain the mixture through a mesh strainer into a clean bowl. Set aside for an hour. Meanwhile, make the filling.
Beat the cream cheese until smooth.
Add the cottage cheese and mix until well blended.
Add the sugar and salt. Beat until smooth.
Add the egg yolks and lemon zest. Mix well. Set aside to chill.
Using 1 or more 7" crepe pans, spray with cooking spray and put over medium heat. When the pan is hot, add about 1/4 cup crepe batter to the pan. Swirl batter to cover the bottom of the pan in a thin layer. You don't want a lot of holes and bubbles that can form if the pan it too hot. Cook over the medium heat until lightly browned. Flip onto parchment paper and continue making the crepes until the batter is used.
Fill a pastry bag with filling. Cut a 1/2" hole at the tip. Pipe a couple of tablespoons of filling onto each crepe.
Fold the bottom up over the filling.
Fold the sides over the filling. Roll up.
Continue to roll blintzes until filling and crepes are used. Set aside until they are all done.
Heat the oil in the crepe pans. Fry blintzes over medium heat. Gently flip them over when golden brown and continue to cook. Remove from the oil and drain on paper. Arrange in baking dish. To heat, cover with foil and place into a 325' oven and warm. Serve with sour cream and jam or a fruit sauce.
And that is how you make Kosher Cream Cheese and Cottage Cheese Blintzes!
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Cream Cheese and Cottage Cheese Blintzes
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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