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Blintzes are a summer meal your entire family will enjoy: light, yet satisfying. And they come in different flavors and variations — with these six delicious recipes, you will have a great deal of variety for several milchig meals. Start with the basic blintz recipe.
1 recipe Basic Blintz Crêpes
1 cup cottage cheese
1/2 cup feta cheese
1 egg yolk
1/4 cup Gefen Confectioners’ Sugar
1 (8 oz) jar sundried tomatoes packed in oil, roughly chopped
12 ounces pitted Tuscanini Kalamata Olives, roughly chopped
5-6 basil leaves, for garnish
1/4 cup vegetable oil
In a bowl, mix cottage cheese, feta, egg yolk, and sugar.
Place a crêpe cooked side up on a clean surface. Spoon 2 tablespoons of cheese mixture towards the bottom of the crêpe. Layer with a small amount of sundried tomatoes and olives. Fold the lower edge of the crêpe up over the filling, fold the sides inwards, and roll up over the filling, tucking the edges in as you roll. Repeat with the remaining crêpes and filling.
Once the blintzes are assembled, heat the oil in a skillet over medium heat until hot. Carefully place 3 to 4 blintzes seam side down and fry for 1½ to 2 minutes on each side, until they are golden brown.
Serve blintzes warm, garnished with chopped basil.
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