Blintz Fest

Typically on the Jewish Holiday of Shavuot, you are supposed to eat products made from milk and honey.  Because the holiday is mid week, and homemade blintzes take two hours to make, I made this past weekend.

My family can eat blintzes. . . . especially homemade ones.  It is like they are going into hibernation!

I use the Temple Beth El Cookbook for Swampscott, MA for this holiday.

The recipe is from Sarene Cohen, who I have never met.

BATTER:
3 large eggs
1/2 tsp salt
1 1/2 c flour
2 cup water (Cold)

In a blender, blend the three eggs and salt.  Then add the flour and water.  Pour into a large bowl.  I made TWO recipes of the batter.  (Separately, since my blender can't hold that much).

FILLING
1 pound cream cheese
1/2 pound farmers cheese
1/2 pound cottage cheese
1 egg
1/2 t salt
1-2 T of sugar (depending on taste).

Combine all the ingredients for filling in food processor and mix.  Set aside.

Melt 2 T of butter in small bowl.

For the crepes, heat a small non stick frying pan (8 inches) and brush with some melted butter.  Pour enough batter to cover bottom of pan, but it must be a thin layer.  Fry on one side until top is dry.  Flip upside down onto towel to cool.  Brush pan with melted butter, and pour more batter into pan.  If you make two batches of the batter, you should have 40 crepes.  As the crepes cool you can stack them (not directly, but set off from each other).

Once crepes are made, fill the crepe with 1 T or 2 T or filling.  Folder over like a burrito.

Put in greased Pyrex pan.

Continue til all 40+ are made.

Preheat oven to 350.

Bake blintzes for 20-25 minutes.

You can fry each blintz, but my family prefers the baking method.