A classic dairy Shavuos dish, homemade blintzes are well worth the effort (and the calories!).
Crepes:
3 eggs
3 Tbsp. vegetable oil
1 1/2 cup milk
1/2 tsp. salt
1 cup flour
Beat together eggs, milk and oil. Add flour and salt and beat until smooth.
Filling:
1 egg yolk
2 Tbsp. sugar
8 oz. cream cheese
16 oz. cottage cheese
1/4 tsp. vanilla
Mix all filling ingredients well.
Coat a medium hot frying pan with butter or oil. Pour crepe batter, one ladle-full at a time, into pan, tilting the pan to coat the surface evenly. Cook each side for about 2 minutes and set aside.
Spoon 2-3 Tbsp. filling onto the center of the crepe. Fold the sides in, fold top down, then roll up from the bottom. Yields 6-8 large or 8-10 medium blintzes.
Serve hot by frying each one or heating up in single layer in the oven.
Recipe from Oorah’s Shmorg cookbook.
