Creamy Cheese Fruit Blintzes
On Sunday, May 16, 2021 we begin the Jewish holiday of Shavuot. There is a very strong custom to eat dairy on Shavuot, which has made blintzes and cheesecake the popular foods of this holiday. There are several reasons that are given to explain this custom, but the most common one is about the laws of kashrut (Kosher). To celebrate, try this week’s recipe for Creamy Cheese Fruit Blintzes (crepes), which have a Slavic history that brought them to Russia as the blini, until they eventually turned into the blintzes we know today as a classic Jewish food.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 crepes
- 3 eggs
- 1 cup flour
- 1½ cups water
- 1 teaspoon oil
- ½ teaspoon salt
- 1 egg yolk
- 2 tablespoons sugar
- 1 (8-ounce) package cream cheese, softened
- 2 cups creamed cottage cheese
- ¼ teaspoon vanilla extract
- Strawberry, blueberry or fruits of choice
- Mix the batter ingredients in the food processor and let stand for 15 minutes.
- Heat a crepe pan over medium low.
- Lightly spread canola oil and then wipe it down with some paper towel. Only use a minimal amount of oil.
- Take a ¼ cup of the batter and pour into pan. Swirl the pan to get it to cover the bottom.
- Cook until batter hardens. Set aside on large plate layering one on top of the other. Repeat until the batter is done – yield about eight crepes.
- Prepare filling: In bowl of an electric mixer, combine egg yolk and sugar; beat until thick and yellow.
- Add cream cheese, cottage cheese, and vanilla extract; mix well.
- Refrigerate until ready to use.
- Assemble: spread three tablespoons of filling on bottom third of each blintz.
- Add in some fruit of choice on top of cheese mixture.
- Fold two edges in slightly towards edge of filling, and roll up from bottom, overlapping edges and covering filling completely.
- Lay rolled blintzes in a baking pan lined with parchment paper.
- Bake at 350° for 15 minutes or fry on each side until golden brown in a little butter or oil.