Cream Cheese and Raisin Blintzes

"My mother makes these Blintzes every Shavuot (a Jewish holiday celebrating the giving of the Ten Commandments). It is traditional to serve dairy foods on this holiday, Anyhow, these blintzes work wonders, and it was handed down from my grandmother to my mother, and now I get to print it in a neat and orderly way. Another thing, though, my mother never measures anything, and we didn't have time to measure the ingredients she put together, so everything is truly guess estimating by eyeballing. Except the cream cheese though, Don't worry about the consistency of the crepe batter, it worked for years. You can also use vegetable oil instead of canola oil."
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Ready In:




  • for the crepes batter:.
  • Mix flour, with egg and oil. Add cold water a little at a time, until a milky/watery consistency is made. You may need a little more water if the consistency is not achieved.
  • Put a 1 1/2 tsp of oil in the frying pan, and heat on high. To test how hot the oil is put a teaspoon of the batter into the frying pan, if it sizzles it's ready, and you can start making the crepes.
  • Make thin crepes on the frying pan by putting a little in the center and then spread the batter to the edges of the pan by moving the pan by the handle.
  • Cook on one side of the crepe (you'll be cooking the other side when you are ready to make the blintzes with the filling).
  • Repeat as until all the batter is used up. You'll need to add oil as necassary to the pan as well. each one side of the crepe should take one and a half minutes to prepare.
  • When the one side is ready flip it over onto the plate with the ready made side is facing you (this is the side where you'll put the filling. This can be refrigerated for several hours.
  • Blintze filling:.
  • Mix all the ingredients together, except the oil. the milk helps to stretch the filling.
  • Put 2 tablespoons of the filling on the cooked side of the crepes. Fold over so that part of the uncooked crepes is now facing you.
  • Heat the oil in the frying pan the same way you did the first time around.
  • When ready start cooking the uncooked sides of the crepes until ready. Do the same for all of the blintzes. Each Blintze should take about two minutes to prepare. Serve Blintzes hot.

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I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that. I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares. <img src=""> <img src="" border="0" alt="Photobucket"width=100%> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 08 <img src=""> <img src=""> fall 08 <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 09 <img src=""> fall 09 <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="">
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