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I’m really not much of a housewife…my husband does most of the cleaning, but I’m a huge baking/cooking fan. The other day we made blintzes from a recipe I accidentally made up. See, my Grandma Esther gave me her Blintz recipe to take on our boat trip, but when the time came to make them, I couldn’t find the piece of paper I wrote it on. So I did it from memory and my husband loved them. Then I found the recipe when we were leaving and found out I was totally off! So Voila, Leora’s Blintz recipe was created. I feel like the Jewish Bree Van De Kamp!;)
Click more for the recipe:
Leora’s Cottage Cheese Blintzes
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Ingredients for Blintz Wrap:
3 eggs 2/3 C Milk 1/3 C Flour 1/2 tsp salt 1 Tbsp oil
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Ingredients for Cottage Cheese Filling:
250 g Cottage Cheese (1/3 of large container) 1 egg 1/2 C sugar 1/4 C Instant Cream of Wheat or instant tapioca pudding mix
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1. Put milk, eggs and oil into a medium sized mixing bowl and beat with an electric mixer until blended.
2. Combine Flour and Salt in a small bowl.
3. Slowly add the flour mixture to the egg mixture while beating it until there are no more clumps.
4. Rub a small amount of oil (or use a small amount of cooking spray) onto a frying pan and turn the heat up high.
5. Once the pan is really hot scoop about ¼ cup of the mixture onto the center of the pan while with your other hand moving the pan in a circular motion in order to evenly distribute the blintz wrap mixture. Use more batter if necessary in order to make a thin cover on the pan
6. Once tiny bubbles start to form on the blintz wrap use a spatula to release the blintz from the pan and flip it onto a plate either greased slightly or covered in wax paper. You can repeat these steps and stack the wraps with wax paper separating them until you finish making all the batter or you can have the filling ready before hand and make each blintz in one step.
7. Beat egg and combine it with all the other ingredients for the cheese filling.
8. Put a small amount of filling into the center of a blintz wrap and fold over the sides and then roll up like a burrito.
9. Once all Blintzes are formed you can either fry them on each side for about a minute or you can put them on a sprayed baking sheet and bake for 20 minutes at 375°F.
10. Serve with fresh fruit, jam, or sour cream.
*For an alternative filling use apples and cinnamon and sugar and beaten egg whites.
Makes about 5-6 Blintzes. ***If you don’t have an electric mixer you can do it by hand or dump all ingredients into a blender on high for a few minutes to get a similar result.
Tags: blintzes, leora’s cottage cheese blintz recipe, desperate housewives, bree van de Kamp, blintzes
my question to you is why did you use cream of wheat in the filling ? i have made blintzes before and all i used was the cheese, sugar, and eggs. it came out wonderful