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Recipe by Estee Kafra

Blintz Cake

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Blintz Cake
Dairy Dairy
Medium Medium
8 Servings
Allergens

Contains

- Dairy
45 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Crepes

  • 6 tablespoons flour

  • 5 tablespoons sugar

  • 5 eggs

  • 1/2 teaspoon vanilla sugar

  • 1 cup milk or club soda

  • 1 tablespoon oil

Filling

  • 2 pounds farmer’s cheese

  • 14 ounces full-fat sour cream

  • 1 pound cottage cheese

  • 2 packages instant vanilla pudding (3 and 1/4 ounces each)

Topping (Optional)

Directions

Make the Crepes

1.

Whisk together all ingredients until smooth. Let batter rest 15 to 30 minutes.

2.

Grease a non-stick pan. Using a ladle, pour in enough batter to evenly coat the bottom of the pan. You may have to swirl the pan in a circular motion to create an even layer of batter. Once the batter solidifies into a crepe, turn it over and cook on other side for 30 seconds. Remove. Repeat with remaining batter.

Notes:

There is no need to grease the frying pan between each crepe; before every fourth or fifth crepe is sufficient. You can use a crepe maker, if you prefer.

Prepare the Filling

1.

Mix ingredients together in a large mixing bowl.

Assemble

1.

Create a blintz cake by alternating layers of crepes and layers of filling. (Don’t put it in a pan. You can assemble it on a cake stand.)

2.

Start with a crepe spread thinly with filling (between 1/4- and 1/2-inch thick). Make sure the crepe is fully covered.

3.

Cover with a second crepe and spread with filling again. Make as many layers as you desire.

4.

Spoon can of cherry pie filling over the “cake” before serving, if desired.

Notes:

To warm before serving, place uncovered in oven for 10 minutes, then add topping.

Recipe tags

cheese Cherries crepe cake crepes Estee Kafra gefen crepe batter Shavuos sour cream spice it rite
Blintz Cake

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