fbpx

Recipe by Eileen Goltz

Cheese or Potato Blintzes

()
add or remove this to/from your favorites
Cheese or Potato Blintzes
Dairy Dairy
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour
Diets
- Vegetarian - Pescatarian

Author unknown; in my files for years and years. Yields 8–10 blintzes.

Ingredients

Blintz Leaves

  • 2 eggs, well beaten

  • 1 cup flour

  • 1/2 teaspoon salt

  • 1 cup milk or non-dairy substitute

  • 1 tablespoon sugar (omit for potato blintzes)

Cheese Filling

  • 3/4 pound pot cheese or farmer cheese

  • 1 large egg, lightly beaten

  • 2 teaspoons sugar

  • 1/2 teaspoon cinnamon (optional)

Potato Filling

  • 4 potatoes

  • 2 onions

  • 1 large egg, lightly beaten

  • salt to taste

  • pepper to taste

Directions

Make the Blintzes

1.

Combine eggs with salt, sugar, and milk, stirring well to blend; gradually add flour, stirring until smooth.

2.

Heat a six- to seven-inch skillet over moderately high heat, greased lightly. Pour in sufficient batter to thinly coat the bottom of the pan (one to two tablespoons), quickly rotate the pan to distribute batter evenly, and pour excess batter back into bowl.

3.

Cook until the batter sets and the edge of the pancake starts to leave the sides of the pan. Turn out onto a clean cloth and repeat until all batter is used, greasing pan when needed. Regulate the heat and frying time so that each pancake will cook to a uniform pale gold color.

Tips:

Replace one third of the flour with potato starch for a very smooth batter

Cheese Filling

1.

In the work bowl of a food processor combine all ingredients and process until smooth.

Potato Filling

1.

Peel and cook potatoes.

2.

Chop and saute onion. 

3.

In the work bowl of a food processor, combine all ingredients until smooth; adjust seasonings.

Assemble the Blintzes

1.

Place a tablespoon of filling in the center of the cooked side of the pancake and fold over to make a square pocket or place filling at one end of the blintz leaf and roll up encasing the filling.

2.

Fry the blintzes on all sides until golden.

3.

Serve with sour cream and or fruit sauces.

Notes:

This recipe can be doubled or tripled.

Recipe tags

blinchiki blintzes crepes dairy or pareve farmers' cheese mashed potatoes potatoes savory Shavuos sweet
Cheese or Potato Blintzes

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
3 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Yonina
Yonina
5 years ago

freeze Do these freeze well?

Question
Mark your comment as a question
0
StickClose
yo~}mo}srgaretten
yo~}mo}srgaretten
Reply to  Yonina
5 years ago

Yes, I freeze them when I have leftovers. I warm them up in the oven on 225 for about 30-40 minutes and they taste delicious. When warming in oven make sure bekele is covered tightly so blintzes don’t dry up

0
Cnooymow{shman
Cnooymow{shman
Reply to  yo~}mo}srgaretten
5 years ago

Blintzes are the best thing to freeze. If I don’t, I eat the whole batch!!!

0
wpdiscuz   wpDiscuz

Related Recipes

Braided Potato Knishes

Braided Potato Knishes
Tricolor Roasted Pepper Soup

Tricolor Roasted Pepper Soup
Lemon Dill Salmon

Lemon Dill Salmon