- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Useful Reference Guides
-
Login/Register
Dairy
Medium
6 Servings
Allergens 
30 Minutes
Diets
Picture this. You’re two hours away from home, on your family Chol Hamoed trip, and the kvetching starts: “I don’t want more matzoh.” “Is there anything to eat besides a chocolate leben? “Uh oh. We can’t even have the leben. We forgot the straws at home!” This what day two of Chol Hamoed used to sound like for us. Now I got smarter and pack some real food to make sure that no kids ( or adults ) get kvetchy. These blintzes are the perfect lunch to pack for a long Chol Hamoed trip day. They can be eaten room temperature, and no plates or utensils are necessary!
8 eggs
1/4 cup sugar
1 teaspoon Gefen Vanilla Sugar
1/2 cup Gefen Almond Flour
1/2 cup milk
1 pound farmer cheese
1/2 cup sugar
1/2 cup milk
1 teaspoon Gefen Vanilla Sugar
Prepare crepe batter. In a large bowl, combine eggs with sugars, almond flour, and milk. Use a fork to mix well.
Heat a small nonstick frying pan over medium-high heat. When hot, spray with cooking spray (for safety, take the pan away from the fire when you spray). Using a ladle, drop three-fourths of a ladle-full of crepe batter into the hot frying pan and tilt the pan in all directions to make sure you have a thin crepe. Cook for about a minute, or until just set. Very carefully flip it over and cook for another 30 seconds. Remove from pan and set aside.
Prepare the filling. Combine farmer cheese, sugars, and milk.
Take a crepe and place about a tablespoon of filling in the center. Carefully spread out the filling, leaving a border around all ends of the crepe. Starting from one end, fold in an edge one-fourth of the way. Next fold in the two sides, and then roll up.
Yields about 16 blintzes
How Would You
Rate this recipe?
Please log in to rate
Can these be made parve for a vegetable blintz filling?
yes