Batter One: 

 3 large eggs 
 3/4  cup flour 
 3/4 cup milk 
 1 Tbsp. sugar 

Batter Two

For blintz wrappers, put all the batter ingredients into a blender or food processor and process until very well combined.  Scrape down sides of container once or twice during processing.  This batter will be very thin.  Let it rest while mixing up filling, to allow the bubbles to disperse.

Easy Filling:

 1 lb. cottage cheese
 2 medium eggs
 2 Tbsp. sugar
 1/2 tsp. vanilla extract
1/4 tsp. cinnamon

More Traditional Filling

Combine all filling ingredients in a bowl and mix well.  Frying the wrappers can be tricky, so make extra batter the first time to allow for failures.  Heat a lightly oiled 6" frying pan, preferably non-stick, over medium heat.  Pour 2 Tbsp. batter into pan and
quickly tilt pan so that batter covers entire surface
thinly.  Heat for 30 seconds, then loosen edges and
tip out of pan onto paper towels to cool.  Only one 
side will be fried, and it will only be slightly browned; the unfried side should be dry.  Otherwise, adjust the heat and try again.  The trick is to get the heat right and not use too much oil or butter in the pan.  This amount of batter will make 15 blintz wrappers, if none is lost to failures.  It gets easier with practice!

When wrappers are all fried and spread out on paper towels, fried side up, divide filling among them.  If 
filling is very wet, try to leave liquid in bowl, as it may leak out of the blintzes. 

Wrap blintzes as follows:  Fold over two opposite ends; then roll blintz from other (perpindicular) direction, keeping seam on bottom.

Fry in butter, to heat and brown delicately, turning
once to brown both sides.

Serve with sour cream and jam.

Makes 15 blintzes, 4 to 6 servings.


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Background:  "The Parting of the Red Sea," by Marc Chagall