Blintzes with Cheese
Cheese Blintzes - as the story goes, this is one of Aba's favorite dishes, and the dish that Ema made Aba while they were dating - to win him over. As they say: the way to a man's heart is through his stomach.
I [Nachman] had a brunch to plan and I wanted to make cheese blintzes - but what the hell is "tuv taam" cheese? So I called Ima and she explained that I can get it at any supermarket and what to look for. Then she warned me that "tuv taam" is simply the best - doesn't mitporer like cnaan, not grainy like cottage, will not run like the smooth white cheese - simply the best! OK, I got it - must use "tuv taam".
Then when I thought that I was ready to go, Ima asked me - " How many pans will you use? I use 4 in parallel!" She went on to claim that she timed herself and that she does 50 blitz leaves in 15min! - a world record I think, need to look it up in Guinness. So I accepted the challenge, I went out and bought a second blintz pan and timed myself. All I managed was 12 blintzes in 15 min, but I think I should get extra points, because I filled and rolled every two while the next two where on the fire. I guess more practice is needed.
Also, as you can see from the photo, I think I did not fry them enough (not golden - like Ima makes). I guess more practice is needed. But they where great with Yehudit's jams...
- 1 cup water
- 3/4 cup flour
- 1 egg
- 1/2 tsp. salt
- 250 gr. dry soft cheese (tuv ta'am)
- 1 egg
- 1/2 tsp. salt
- 2-3 tsp. sugar
- raisins (optional)
Put all ingredients into blender and mix well.
Wipe frying pan with paper towel soaked in oil.
Heat the frying pan well.
Pour enough mixture to cover the bottom of the frying pan in a thin layer.
Pour off excess back into the mixture.
Cook until the sides start to detach from the pan (about a half minute).
Upturn the frying pan over a clean dish towel so the leaf falls out. (bang the frying pan a little if necessary).
Continue to make leaves till all mixture is finished. (makes approx. 15)
Mix all ingredients together.
Making the Blintzes:
Spread a tablespoon of filling on a whole leaf for big blintzes.
Spread a teaspoon of filling on a half of a leaf for small blintzes.
Close by first folding sides over onto the filling and then rolling.
Fry in oiled frying pan till golden.
Can be made ahead and frozen before frying. (defrost before frying).
Serve cheese blintzes with a variety of toppings such as: sugar and cinnamon, apple sauce, sour cream, jam