Cook1 hr 10 mins
Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene
- 4 large eggs
- 1 1⁄4 cups milk
- 2 tablespoons sour cream or 2 tablespoons plain yogurt
- 1⁄4 cup melted butter
- 3⁄4 teaspoon vanilla extract
- 1 1⁄3 cups flour
- 1 tablespoon sugar
- 1 1⁄4 tablespoons baking powder
- 1 lb farmer cheese
- 1 lb ricotta cheese
- 2 large eggs
- 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- sour cream or yogurt
- blueberries or strawberries or cherries, heated with sweetener
- fruit preserves, with a dash of cinnamon
- Preheat oven to 350°F.
- With a blender or mixer, combine the batter ingredients until very smooth.
- Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
- Bake for about 10 minutes or until set.
- Meanwhile, comine the filling ingredients and mix well.
- When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
- Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
- Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
- Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
- Serve immediately, plain or with toppings.
I had never made, nor eaten blintz before. When my husband asked me to make some for him for his birthday I found this recipe and all I can say is WOW! My family raved over how delicious this dish was and I was thrilled with how easy it was to prepare. My kids told me to save the recipe because they are going to want it on their birthdays too. I subsituted cream cheese and cottage cheese for the farmers cheese and ricotta because of personal preference and served it with fresh sliced strawberries and whipped cream.
Made this for Passover, and it was very much enjoyed. Not difficult to make at all, and it's only lightly sweetened so you can top it with something really sweet like Ice Cream or syrup (I made a strawberry sauce). Many thanks.
Wow, good and easy, and quite healthy too! I used cottage cheese instead of farmer cheese and did it in the blender. I used fresh strawberries with it this morning, and in the future I would either sprinkle powdered sugar over it before serving, or just add more sugar to the recipe since we like things a little sweet here. I will be making this again this weekend, for our church 4th of July camp - we are cooking for about 140 people. This can be mixed up the night before then just baked in the morning, a real advantage when cooking for extreme quantities of peeps!