2 extra large eggs
1/4 teaspoon salt
2/3 cup milk
1 cup flour
Beat eggs, add salt and 1/3 cup of the milk and mix with whisk or fork. Gradually add the flour mixing until there are no lumps. Do not beat at this point as you do not want to create air bubbles in the batter. Add the remaining 1/3 cup of milk and stir till blended. Batter should be the consistency of a thin pancake batter or like buttermilk.
1 pound farmer cheese*
2 egg yolks **
4 ounces cream (room temperature)
1/4 cup sugar
1/2 teaspoon vanilla extract
Blend all ingredients well and refrigerate until ready to fill the cheese bletlach++
* Farmer cheese is a very small curd, dry cottage cheese. Friendship is the only company I know that makes it and it can usually be purchased at your supermarket. It comes in 7.5 oz packages. Two will be fine for the recipe. If it is not available in your area you may use small curd cottage cheese after it has been wrung in a cheese cloth to remove the extra liquid. Ricotta cheese can be used as a last resort but I cannot guarantee the results as I’ve never tried it.
**If cholesterol is a “big” problem you can use one whole egg instead of 2 egg yolks. Blintzes are a treat and if you can “splurge” this one time it is worth it.
FORMING THE BLETLACH
5" or 6" frying pan - preferably aluminum
1 tablespoon butter (A tiny amount at a time is used for greasing the pan. If too much butter is used the batter will slip and slide in the pan and you will not be able to form the bletl +
large brown paper bag cut open and placed on table or counter near stove
+ bletl - singular form of the Jewish word meaning sheet. In this instance it refers to the sheet of dough we are making to form the blintz. English equivalent of this word is crepe or pancake. You can think of bletl as a “Jewish pancake”.
++ bletlach - plural of bletl
Put approximately 3-4 tablespoons of batter in a small cup or glass (4 ounces). Using a little higher than medium heat pre-heat the frying pan till a drop of water will sizzle in it. Grease the pan using a tiny amount of the butter. A pastry brush works well for doing this. The pan only needs to be greased after every two or three bletlach are made. While holding the pan in one hand, pour the prepared batter from the cup into the pan, and at the same time swirl the pan to have the batter coat the bottom evenly. (There should be enough batter to cover the bottom of the pan. If it does not completely cover then add a little more batter to the cup when preparing for the next bletl. Prepare for your next bletl as soon as you pour one.) Cook approximately 1 minute. Do not flip. You will know the bletl is ready to remove when the batter dries up and the top of the bletl is rubbery and smooth to the touch. (If you watch you will actually see the batter drying up from the edges on to the center.) Turn the bletl out onto the brown paper*. The bottom should be lightly browned. The uncooked side will be face down on the paper. Pour the next batch of batter into the pan. Continue till all the batter is used.
Recipe yields approximately 12 bletlach.
*Brown paper allows the extra moisture of the bletlach to be absorbed. The bletlach will slide easily on the brown paper and they will not stick to the surface. It works wonderfully! When the bletlach have cooled about 2 minutes they can be overlapped and lined up at the side of the paper until ready to fill.
Lay out all the bletlach browned side up on the bag. You can continue onto the table if not enough room. Place a heaping tablespoon of the cheese filling at the bottom third of the bletl. Leave at least one inch leeway on the sides for tucking in. If you have 12 bletlach you should be able to divide the cheese mixture evenly. Roll up. With seam face down tuck in the ends. You now have a blintz ready for frying. It is best to fry the blintzes just before eating but if this is not possible you may store the raw blintzes in refrigerator for up to 36 hours. Place them in a single layer on a plate and cover loosely with plastic wrap. You do not want to create a build-up of moisture on the blintz as this may cause them to fall apart and stick when they are ready to be fried.
FRYING AND SERVING
Place a small amount of oil in a 10" skillet, non stick will be fine. DO NOT use a stainless steel frying pan. The blintzes WILL STICK. Using a medium heat fry blintzes till lightly golden brown on all four sides. Serve plain or with fruit filling on top. (Cherry or blueberry pie filling is great.)
ALTERNATE FILLING - POTATO
Peel, wash & cube about 2 pounds Idaho potatoes. Place in pot and cover with water. Add one medium diced onion. Cover and cook about 20 minutes till potatoes are soft. Drain water leaving one or two tablespoons at the bottom of the pot. Add 4 tablespoons butter (1/2 stick) and mash. Do not add milk to potatoes. Do not whip with electric beaters. Add salt and pepper to taste. Use this filling in place of the cheese. Serve finished blintz with sour cream.
“Es gezunte heit” ( Eat in good health) ENJOY!