Eunice Greenblatt’s Blintzes

Entrée

Difficulty: Medium | Servings: 15 blintzes

Ingredients

  • Filling
    • 1 pound farmer cheese
    • 3 eggs
    • 1/4 cup sugar
    • 1 pat butter
    • 1/4 pound cream cheese
    • 1/2 teaspoon salt
    • 1 teaspoon matzo meal
  • Pancakes
    • 1/4 cup milk
    • 4 eggs
    • 1 cup flour
    • 3/4 cup water
    • Butter
  • Garnish
    • Caviar
    • Sour cream
    • Apple sauce
Notes

Submitted by Dr. Judith Becker, associate professor pediatrics-cardiology

Tip: If using ricotta cheese instead of farmer for the filling, use less sugar or add citrus rind; use 2 eggs instead of 3.

Directions

  • Filling
    • Combine the farmer and cream cheese as evenly as possible.
    • Mix together eggs, sugar, salt, matzo meal to form a syrup.
    • Add egg mix to the cheese.
    • Mix in butter pat, melted.
    • Store for 12 hours to blend.
  • Pancakes
    • Combine eggs and milk; mix well.
    • Slowly add the flour and mix until there are no lumps.
    • Add water until batter is the consistency of heavy cream.
    • Heat a nonstick pan with a light coat of butter over a medium flame.
    • Pour a ladle full of batter, swirl to coat and pour off the excess.
    • Cook one side and drop on work surface with the cooked side up.
    • Fill with cooked side up and form a jelly roll.
    • Freeze or fry and serve with caviar, sour cream or apple sauce.