For those not familiar, cheese blintzes consist of light, eggy crepes, wrapped around a sweet, soft cheesy filling, and then pan-fried in butter until crisp and golden. They are traditionally eaten on the Jewish holiday of Shavuot, along with other dairy foods like cheesecake and ravioli. As always, we've turned to Joan Nathan for an easy-to-follow and authentic recipe, instructed with the care of a mother and the authority of a well-seasoned cook.
In her latest video for Tablet Magazine, Joan shows us how easy it is to make enough blintzes to serve a crowd, either on this holiday or for any occasion where you'll be feeding a large group of people who enjoy cheese and good company. Topped with a dollop of sour cream and a bit of fruit, they make for a sweet, luscious breakfast -- but really, we'd be happy to eat them anytime.
Makes 30 blintzes
For the filling
1 pound farmer cheese (2 cups)
1/4 cup cream cheese
1 large egg
1/4 cup sugar
For the batter
1 cup milk
1 1/2 cup water
5 large eggs
2 cups unbleached all-purpose flour
6 tablespoons salted butter (for frying)
Sour cream (for garnish)
Blueberries, raspberries, or strawberries (for garnish)
Photos by James Ransom. Video by Tablet Magazine.
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