Cheese Matzo Blintzes with Asparagus and Dill

READY IN: 2hrs
YIELD: 12 crepes




  • To make crepes: Blend milk, matzo meal, eggs, oil and salt in a blender until smooth.
  • Let batter stand 30 minutes.
  • Stir batter before using.
  • Lightly brush a 10 inch skillet with oil and heat over moderately high heat until hot but not smoking.
  • Holding skillet off heat, pour in 1/3 c.
  • batter, tilting and rotating pan to coat bottom.
  • Return skillet to heat and cook crepe until top is set and edge and bottom are golden, about one minute.
  • Remove skillet from heat and loosen edge of crepe with a spatula.
  • Release crepe onto a plate.
  • Repeat until all the batter is gone.
  • Put oven rack in middle position and preheat oven to 350 degrees F.
  • To make filling: cook asparagus in a wide 4 to 5 quart pot of boiling salted water, uncovered, until just tender (about 5 minutes).
  • Transfer asparagus with a slotted spoon to a butting board to cool.
  • Cut off and reserve tips, then finely chop stalks.
  • Stir together cottage cheese, chopped stalks, dill, egg, pepper and salt.
  • Assemble blintzes: Put 1 crepe, paler side up, and spread a scant 1/3 c.
  • of filling in a horizontal line just below center of crepe, leaving a 3/4 inch border at each end.
  • Fold in sides of crepe over ends of filling, then beginning at bottom, roll up to enclose filling.
  • Transfer, seam side down, to a lightly buttered 15 by 10 inch shallow baking pan.
  • Fill and transfer remaining crepes in same manner.
  • Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
  • Make topping just before blintzes are ready to serve: heat butter in a 10-12 inch skillet over moderate heat until foam subsides.
  • Add scallions and cook, stirring until tender, about 5 minutes.
  • Stir in asparagus tips, salt, and pepper and cook, stirring until aspargus is heated through, 1 to 2 minutes.
  • Remove from heat and stir in dill.
  • Spoon topping over blintzes.