Name: Blintzes
Yield: Serves Four
Ingredients: 30–45 ml/2–3 tbsp sultanas (golden raisins) (optional); 15–30 ml/1–2 tbsp sugar; grated rind of ½–1 lemon; 15–30 ml/1–2 tbsp sour cream; pinch of salt; 45 ml/3 tbsp vegetable oil, plus extra, for frying; 4 eggs; 350 ml/12 fl oz/1½ cups water; 350 g/12 oz/3 cups plain (all-purpose) flour; 500 g/1¼ lb/2¼ cups cottage cheese; 1 egg, lightly beaten

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The a Shkenazic speciality of blintzes are thin, crêpe-like pancakes, cooked on one side, stuffed, then rolled to enclose the filling and pan-fried until crisp and brown. Blintz batter is usually made with water so you can fill them with meat or, if they are filled with fruit, they can accompany a meat meal. This version is dairy however, filled with a lusciously sweet, lemony cottage cheese and fruit filling.