I made these cheese blintzes for Passover. The recipe calls for potato starch instead of flour. They were so delicious, I’ll be making them for Shavuot and year round.
- ½ cup potato starch
- ¾ cup water
- 2 eggs
- ½ tablespoon butter or margarine, melted
- pinch salt
- ½ cup farmer cheese
- ½ cup small curd cottage cheese
- 1 small egg
- 2 tablespoons sugar
- zest of one lemon
- 1 teaspoon vanilla
- pinch salt
Place potato starch into a large mixing bowl. Add the water and whisk until combined. Beat the eggs in a separate bowl, then add to the potato starch/water mixture and combine. Add the butter and salt and whisk all together. Allow to rest at room temperature foe 10 minutes. Preheat and lightly grease an 8-inch skillet. For each blintz pour about ¼ cup of the batter into the skillet. Tilt the skillet to the right and left to spread the batter evenly along the bottom of the skillet. Cook until the bottom is lightly browned. Repeat this process with the remaining batter. You should end up with 6 to 7 crepes.
Combine well all the filling ingredients. Place 2 to 4 tablespoons of the filling on the browned side of the crepe about 1-inch from the border. Fold in the sides of the crepe, then roll the part of the crepe with the filling over itself several time, making sure to keep the seam on the bottom.
Preheat the oven the 350 degrees. Place the blintzes into a lightly greased baking pan, then bake for about 20 to 25 minutes.
Makes about 6 to 7 crepes.
Recipe by Judy Elbaum