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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
Cheese Blintzes |
These pancakes are an Israeli version of a Russian dish. They are
often served during Shavout (the Jewish Feast of Weeks), when
dairy dishes are eaten, but they make a great vegetarian meal
anytime.
often served during Shavout (the Jewish Feast of Weeks), when
dairy dishes are eaten, but they make a great vegetarian meal
anytime.
Filling:
1 8-oz. Package cream cheese, softened
1 cup (8 oz.) cottage cheese
1 egg
½ tsp. salt
Batter:
2 eggs
½ tsp. salt
1 cup water
1 cup all-purpose flour
6 tbsp. Butter or margarine, for frying
sour cream, for topping
1 8-oz. Package cream cheese, softened
1 cup (8 oz.) cottage cheese
1 egg
½ tsp. salt
Batter:
2 eggs
½ tsp. salt
1 cup water
1 cup all-purpose flour
6 tbsp. Butter or margarine, for frying
sour cream, for topping
1.) In a medium mixing bowl, make filling by combining cream
cheese, cottage cheese, 1 egg, and salt. Beat until mixture
is fairly smooth. Stir in raisins. Set aside.
2.) In another bowl, beat 2 eggs well. Add salt and water and
stir until blended.
3.) Place flour in a large mixing bowl. Gradually add egg
mixture from step 2, beating well with a spoon to prevent
lumps from forming.
4.) In a frying pan or crepe pan, melt 1 tbsp. Butter over
medium-high heat. Stir melted butter into batter.
5.) Pour ¼ cup batter into pan, quickly swirling pan so a thin,
even layer covers the bottom. Cook on one side only, until
batter is dry and surface begins to bubble.
6.) Remove pancake from pan with a spatula and place on paper
towels. Repeat with remaining batter, adding butter or
margarine to lightly grease pan when necessary.
7.) When all pancakes have been cooked, place 2 to 3 tbsp.
filling on center of each. Roll up pancake and fold the open
ends underneath.
8.) Melt any remaing butter or margarine in the pan and quickly
sauté pancakes over medium-high heat until brown and
crispy. Serve immediately with sour cream.
cheese, cottage cheese, 1 egg, and salt. Beat until mixture
is fairly smooth. Stir in raisins. Set aside.
2.) In another bowl, beat 2 eggs well. Add salt and water and
stir until blended.
3.) Place flour in a large mixing bowl. Gradually add egg
mixture from step 2, beating well with a spoon to prevent
lumps from forming.
4.) In a frying pan or crepe pan, melt 1 tbsp. Butter over
medium-high heat. Stir melted butter into batter.
5.) Pour ¼ cup batter into pan, quickly swirling pan so a thin,
even layer covers the bottom. Cook on one side only, until
batter is dry and surface begins to bubble.
6.) Remove pancake from pan with a spatula and place on paper
towels. Repeat with remaining batter, adding butter or
margarine to lightly grease pan when necessary.
7.) When all pancakes have been cooked, place 2 to 3 tbsp.
filling on center of each. Roll up pancake and fold the open
ends underneath.
8.) Melt any remaing butter or margarine in the pan and quickly
sauté pancakes over medium-high heat until brown and
crispy. Serve immediately with sour cream.
| Preparation time: 20 minutes Cooking time: 1 ¼ hours Makes about 24 blintzes |