Recipe By Nechama Norman
Last year, my Israeli neighbor was telling me how her mother makes “salty” cheese blintzes for Shavuos. That intrigued me. I’ve tasted many a sweet cheese blintz but never a “salty” one. I had to call a friend to ask her a few vocabulary words in Hebrew and then made my call with broken teeth to get the recipe.
Oh, and by the way, in case you were wondering, recipe in Hebrew is “matkon.”
In the jar of a blender, blend the batter ingredients.
Heat a skillet and heavily grease. Pour a quarter cup of batter into the pan and move pan around to coat. Cook for two to three minutes, flip, and cook for an additional two to three minutes.
Remove from pan and repeat with remaining batter.
Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, about five to seven minutes.
In a medium bowl, combine cheddar cheese, salt, pepper, cream cheese, cottage cheese, egg, and sauteed onion. Blend, using an immersion blender.
Place a heaping tablespoon of the cheese filling across the center of the blintz. Fold in sides and roll up.
Melt butter in a sauté pan over medium heat. Add blintzes, one or two at a time, and fry until golden.
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