Blintzes, popular in Jewish cuisine, probably came from the Slavic people. They are often served on holidays such as Chanukah and Shavuot where dairy dishes are the tradition. Of course they are also served throughout the year for breakfast, brunch or lunch - and you don’t have to be Jewish to enjoy them! Blueberry preserves and sour cream are typical accompaniments, but you can use the preserve of your choice and fresh berries are also delicious.
7½ oz. farmer cheese
16 oz. small curd cottage cheese
8 oz. cream cheese
1 tablespoon sugar
2 teaspoons salt
1½ cups sifted flour
1½ cups milk
Sour cream and blueberry preserves to serve
To make filling: beat cheeses, 1 tablespoon soft butter, 2 eggs, sugar and ½ teaspoon salt together.
To make batter: beat 6 remaining eggs until frothy; add remaining 1½ teaspoons salt. Add flour, ½ cup at a time, stirring to make a smooth paste. Gradually add milk, stirring constantly.
Note: You will need a double batch of this batter for this amount of filling.
Heat a heavy 6½” non-stick skillet and grease well. Into the hot skillet pour a scant ¼ cup of batter to cover bottom of pan when batter is quickly rolled around. Tilt pan to distribute batter. Cook until pancake is firm and browned on one side. Put on buttered plate, browned side up. Grease skillet if necessary and fry another pancake the same way. While second one is cooking, spoon about 1 tablespoon filling right on edge of first pancake. Fold up once, fold over two sides, and make one more turn. Put on buttered plate. Continue until batter and filling are used up. Should pancakes develop empty spaces during frying, fill spaces with a little batter.
When ready to serve, heat a small amount of butter in a large skillet. Fry blintzes until golden-brown on all sides. Serve at once with sour cream and blueberry preserves.
Unfried blintzes keep well in the refrigerator for a day or two or they may be frozen.
Makes about 3 dozen.
Here is our video demonstration: