Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!
Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 41 days, which is 5 weeks and 6 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Jeanne B..
Cheese Blitzes
Ingredients
Crepes:
- 2 eggs
- 1/2 c flour
- 1/4 t salt
- 1/2 c milk
- 1 c water
- Butter
Filling
- 1/3 lb farmers cheese
- 1/4 lb small curd cottage cheese
- 1/4 lb cream cheese
- (Or use all farmers cheese)
- 2 egg yolks
- 4 tblsp sugar
- 1/2 t salt
- 1/2 t cinnamon
- 2 t lemon rind
Directions
Make crepes
- Beat eggs until frothy. Combine flour and salt. Stir until blended. Add in milk a little at a timeframe b until smooth. Add water.
- Preheat a small nonstick frypan. Rub surface with butter. Put in approx 1/3 c batter. Swirl pan to coat bottom. Pour extra back tinto batter bowl. Cook until lights brown. Loosen from on with spatulata. Turn out onto a dish towel.
- Repeat, starting with re-greasing the pan.
- Ok to stack crepes on top of each other after you turn them out of the pan.
Make filling:
- Mix cheeses and blend thoroughly.
- Beat egg yolks and add remaining ingredients.
Form blintzes
- Put a tablespoon or more of filling in the center of the crepe.
- Fold sides over center fold top down and bottom up to make a square.
- Repeat using all crepes and filling
Cook blintzes:
- Put some butter in a frying pan and melt. Add blintzes. Fry until golden brown. Flip and brown the other side.
- Try to avoid having cheese run out the sides.
Make crepes
- Beat eggs until frothy. Combine flour and salt. Stir until blended. Add in milk a little at a timeframe b until smooth. Add water.
- Preheat a small nonstick frypan. Rub surface with butter. Put in approx 1/3 c batter. Swirl pan to coat bottom. Pour extra back tinto batter bowl. Cook until lights brown. Loosen from on with spatulata. Turn out onto a dish towel.
- Repeat, starting with re-greasing the pan.
- Ok to stack crepes on top of each other after you turn them out of the pan.
Make filling:
- Mix cheeses and blend thoroughly.
- Beat egg yolks and add remaining ingredients.
Form blintzes
- Put a tablespoon or more of filling in the center of the crepe.
- Fold sides over center fold top down and bottom up to make a square.
- Repeat using all crepes and filling
Cook blintzes:
- Put some butter in a frying pan and melt. Add blintzes. Fry until golden brown. Flip and brown the other side.
- Try to avoid having cheese run out the sides.
OR
- Grease a baking pan
- Line up blintzes in the pan and bake at 350 degrees until heated through. Less fattenenin. Not quite as good as frying
Serve with sour cream or maple syrup
Missed a recipe? Find them all here.