Soft and cheesy blintzes can be plain or fancy


My mother grew up in New York City and, despite more than 40 years in the South, she has never learned to appreciate grits, okra or even iced tea.
She likes her New York foods (cheesecake is my personal favorite) and will go out of her way to get them. I recently found a recipe for Cheese Blintzes to make for her to which she has given her NYC seal of approval. They're easy to make...something akin to crepes...and pretty darned tasty. Even better than, say sugar grits, maybe.
Blintzes, crepes, sweet cheese tortillas are all pretty much the same, with a little ethnic twist to each. I like all of them for different reasons. Something about blintzes is a little more fun (maybe it's just the name). Give this a try and have some fun with it.
These would be great for a Christmas morning breakfast, a Chanukah celebration or even as an appetizer at a holiday party, served with a fruit sauce or just plain.
Cheese Blintzes
Filling
16 ounce cottage cheese, creamed well


1 beaten egg

1/2 teaspoon. salt
Sugar & cinnamon if desired 
Batter
2 eggs
3/4 cups flour, sifted

1/2 cup soy milk

Pinch of salt
  • Beat eggs.
  • Add milk and then flour, beating until smooth.
  • Drop in frying pan a tablespoon at a time.
  • When done on bottom, loosen around edges if necessary and turn out on a plate.
  • Place about a tablespoon of cheese in each omelet and roll, fastening with toothpicks if necessary.
  • Brown in butter in skillet. To get thin omelet, let skillet cool before placing batter in it.
  • Serve plain or with sour cream or a fruit sauce.

 Vegetarian.




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