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Thursday, August 22, 2019

There are thousands of good Pesach recipes, but I chose to share this recipe because Pesach is a time for family; a time for food; a time for passing on traditions. This recipe is a change from the heavy meat meals we are accustomed to. You might like to serve this as lunchtime fare a day after the Sedorim.

I passed this recipe down to my daughters because I want them to cherish the recipes from the past. The filling in this recipe is from my mom (who made the best blintzes). You can use this filling during the year with a traditional blintz recipe—it has ingredients that yield a rich blintz filling unlike some others that don’t use cream cheese.

Grammy’s Best Cheese Blintzes for Pesach

Blintz Crepe Batter:

6 eggs, beaten

1 cup potato starch

1 cup water

Cheese Filling:

Two 8 ounce packages farmer cheese

1 egg

1 egg yolk

1/4 cup sugar

cinnamon to taste

lemon zest from one lemon (optional but makes this super tasty!!!)

Mix very well with a wooden spoon or by hand

 

Beat eggs well. Add water, potato starch. Beat batter until smooth. Non-stick pans are really a necessity when it comes to successful blintz-making. Use a pan that will yield a nice size crepe. Spray it with non-stick spray. The pan needs to get very hot before you begin. I also keep an immersion blender handy because the potato starch often falls to the bottom of the batter and needs to be stirred. Every few minutes, I mix the batter to keep this from happening and it seems to help a lot.

Spoon about 1/4 cup or a bit less of the batter into the hot pan; use just enough to swirl the mixture around until the base of the pan until it is covered. Cook until firm. After every three crepes, I coat the bottom of the pan with more oil to keep them from sticking. Then I turn the completed crepes out onto squares of parchment paper that I pre-cut and I stack them up until I am ready to fill them.

Put about 3-4 tablespoons or more on each crepe, fold sides in and then roll lengthwise. Voila! A perfect blintz!  I make these in advance, spray a foil pan with non-stick spray and put them in the freezer. When ready to re-heat, put some margarine or oil (if you prefer) on bottom of pan, and bake until defrosted at 350. If you are not freezing them, just warm them up in an oven.  I know this seems like lots of work but it goes fast and yields a yummy Pesach meal. They are so delicious!! Enjoy!!!

Gail Hochman is a resident of Fair Lawn, married for 35 years and is the proud grandmother of ten.

By Gail Hochman