This recipe is fairly easy and the blintzes freeze well and do well in a blintz souffle.
To make the crepes parve, substitute almond milk. They can then be used with a meat or fish filling.
Cheese Blintzes for Passover with Blueberry Compote
5/8 cup potato starch or 3/4 cup matzo cake meal
1/4 cup fine sugar
1 cup milk
1 teaspoon vanilla sugar
1/2 teaspoon ground cinnamon
Grape seed oil
1 cup farmer cheese or ricotta cheese, well drained
8 ounces cream cheese
1/4 cup light brown sugar
1 egg yolk
Grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Mix all the ingredients for the crepes together until smooth--use a hand mixer or a blender.
Heat a nonstick skillet until hot and a drop of water sizzles on the surface.
When hot, add enough oil to the pan to coat the bottom.
Using a 1/3 cup measure, pour the crepe mixture into the pan and swirl the batter around the pan until the batter covers the bottom in a thin pancake.
Cook until the edges of the crepe and the bottom are a light golden brown. Do not turn over, just slide out of the pan onto a plate covered with a piece of wax paper or parchment paper. Repeat with the remaining batter, placing a piece of wax paper or parchment paper between the crepes. You should have 8to 10 crepes.
Once the crepes are finished, it's time to make the filling.
Put all the filling ingredients into a large mixing bowl and stir until combined, but not smooth.
To fill the crepes and make the Blintzes, place a crepe on a flat surface, golden brown side up. Put 3 tablespoons of the filling mixture on the lower 1/3 of the crepe, leaving an inch at the bottom. Fold the bottom over the filling and fold the sides in. Roll the crepe up forming the blintz. Repeat with the remainder of the crepes until all are filled and rolled.
To fry the Blintzes, heat about 2 tablespoons of grape seed oil in a nonstick skillet over medium heat. Place the Blintzes, seam side down, in the hot oil and fry 3 or 4 at a time, about 2 minutes on each side, or until browned.
Serve the Blintzes warm with blueberry compote, sour cream, or creme fraiche.
Sharyn Rosler (c) March, 2010
2 pints blueberries, washed, or 1 large bag frozen blueberries
1/3 cup light brown sugar
1 tablespoon freshly squeezed lime or lemon juice
Stir the blueberries with the sugar and juice in a heavy 3 or 4 quart saucepan.
Over high hear, bring to a boil. Reduce the heat to a simmer and cook about 10 to 12 minutes until most of the berries have popped and the sauce has thickened slightly.
Serve with the Blintzes or the blintz soufflé.
Also good over ice cream.
Sharyn Rosler (c) March. 2010