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These rich, creamy cheese-filled blintzes are super easy to make and taste delicious! Keep in mind that the first “crepe” is rarely succesful, so be patient and you will get your perfect blintzes! Roll up your blintzes with whatever technique works for you! Enjoy these plain, or top with a mushroom sauce, or a fruit sauce.
4 eggs
1 cup flour
1 cup milk
1/4 cup water
pinch of salt
2 tablespoons sugar
1 tablespoon oil or butter
1 pound farmer cheese
1/4 cup milk
1 teaspoon Gefen Cinnamon
1/3 cup sugar
1 teaspoon Gefen Vanilla Sugar
Mix flour and eggs.
Stir until no lumps remain.
Add remaining ingredients for blintzes, mixing well.
Heat frying pan, grease with oil or butter.
Pour 2-3 tablespoons of batter into pan, swirl pan to cover bottom.
Fry until lightly golden on both sides.
Mix ingredients for filling.
Fill blintzes, and if desired, rewarm in melted butter.
Photography and Styling by Tamara Friedman
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Freeze blintzes Do they freeze well? Or is it better to refrigerate them. We’re talking about 4 days before yom tov
I freeze the blintz pages and defrost them early in the day. I fill them with whatever I am using, cheese, potatoes, etc., and it is fine. Place a piece of baking paper (parchment) in between each page and freeze in a freezer box or zip lock bag. If you use a zip lock bag, put a disposable plate under it.
You can freeze them and then defrost them and heat them up before serving.