Celebrate Shavuot with Classic Blintzes



In anticipation of Shavuot, which begins the evening of May 14, here are a few recipes for blintzes from Spice and Spirit: The Complete Kosher Jewish Cookbook.

Blintzes are a traditional dish served during the holiday of Shavuot, which begins the evening of May 14. Top with sour cream, applesauce or cinnamon and sugar, and you can’t go wrong.
Here are some offerings from Spice and Spirit: The Complete Kosher Jewish Cookbook, published by Lubavitch Women’s Cookbook Publications.
Classic Cheese Blintzes
Batter Ingredients:
4 eggs 
1⁄2 cup milk 
1⁄2 cup water 
1 cup flour 
1⁄4 cup sugar 
1 package vanilla sugar 
pinch of salt 
1 Tbsp. oil 
Cheese Filling #1 Ingredients:
1⁄2 lb. farmer cheese 
4 oz. cream cheese 
4 Tbsps. honey or maple syrup 
juice of 1⁄2 lemon 
1 egg yolk 
Cheese Filling #2 Ingredients:
1 lb. cottage cheese, 
2 egg yolks 
2 Tbsps. flour 
2 Tbsps. sugar 
1 tsp. vanilla sugar 
1⁄4 cup raisins (optional) 
To Prepare Batter: In a large mixer bowl, combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil.
Beat well until there are no lumps in the batter. 
To Prepare Filling #1: Combine all ingredients in a bowl and beat well. Or combine all the ingredients in a blender container and blend until smooth. 
To Prepare Filling #2: Combine all ingredients, except raisins, in a bowl and beat well. Or all the ingredients can be combined in a blender container and blend­ed until smooth. Then add raisins. 
To Assemble Crepes: Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7-inch skillet.
Place skillet over medium heat until skillet is hot but not smoking.
Ladle approximately 1⁄3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate.
Repeat the above procedure until all the batter is used. Grease the skillet as needed.
Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 and 1⁄2-inch long by 1-inch wide mound.
Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once. 
Makes 12 blintzes.
Spinach Blintzes
Batter Ingredients: 
4 cups milk 
6 eggs 
2 Tbsps. margarine or butter, melted 
pinch of salt 
4 cups flour 
butter or margarine to coat pan 
Filling Ingredients:
2 lbs. spinach or Swiss chard 
2 Tbsps. margarine 
1 large onion, diced 
1 green pepper, diced 
1 tsp. salt 
pinch of pepper 
pinch of nutmeg 
2 Tbsps. grated mozzarella 
Tomato Sauce (Optional):
3 Tbsps. oil 
1 large onion, diced 
5 plum tomatoes, cut up 
1 Tbsp. tomato paste 
1 tsp. salt 
1⁄4 tsp. pepper 
To Prepare Batter: Prepare in two batches. Place half of the milk, eggs, melted margarine and salt in a blender. Blend until smooth and light.
Continue blend­ing while gradually add­ing half of the flour. Pour into large bowl. Repeat with other half of the ingredients.
Add to large bowl and let rest half an hour. While batter is resting, prepare filling. 
To Prepare Filling: Soak and carefully check the spinach or Swiss chard. Trim stems. Cook in saucepan with water that clings to leaves for 10 minutes. Drain and set aside.
Melt margarine in frying pan and saute diced onion until transparent. Add green pepper and continue cooking 5 minutes more.
Next add spinach or chard, salt, pepper and nutmeg and cook 10 minutes.
Remove from flame and stir in grated cheese. 
To Prepare Sauce: Heat oil in small saucepan and saute on­ion. Add tomatoes, tomato paste and seasonings and stir. Lower flame and simmer until heated through.
To Assemble: Using a basting brush or paper towel apply a thin coating of oil to a 7-inch skillet and heat.
Pour a small amount of batter into pan, tilting pan so that batter covers the entire bottom. Brown each crepe lightly on both sides. 
Place 2 tablespoons of filling on each crepe. Roll once to cover filling. Fold the side to the center and continue rolling until completely closed.
Blintzes may be served with tomato sauce, and can be eaten either hot or cold.
Makes 36 blintzes.


Please enter your comment!
Please enter your name here