Beth Israel Congregation

Bloomsburg, Pennsylvania

Beth Israel Congregation
Bloomsburg, PA

Click here to edit subtitle

Shavuot Blintzes with Chef Pierre

Join Shay Butasek and Chef Pierre Moishe Rabinowicz to see how to make delicious blintzes, and to learn why we make them for Shavuot. Click here for the video.

Cheese Blintzes 

Chef Pierre thanks Kenneth Druckenmiller for the recipe


Ingredients

Crepes:

1 cup all-purpose flour

1 cup milk

2 eggs

1/2 teaspoon vanilla

Dash of salt


Filling:

1 15-ounce carton whole milk ricotta cheese or 2 8-ounce packages of cream cheese, softened

1/4 cup sugar 

1 teaspoon vanilla

Dash of salt

Dash of cinnamon (optional)

Finely chopped nuts or raisins (optional)

Blueberries or sliced strawberries (optional) OR cherry sauce (optional)

Whipped cream (optional)


Cherry sauce (optional, courtesy of tasteofhome.com):

1 pound fresh or frozen pitted sweet cherries

2/3 cup plus 1 tablespoon of water, divided.

1/4 cup sugar

1 tablespoon cornstarch


For crepes:

In a blender, combine flour, milk, eggs, 1/2 teaspoon of vanilla and a dash of salt. Cover and blend until smooth. Texture should be that of whipping cream or a milk shake. Let batter stand for 30 minutes before using.


For cheese filling:

In a large bowl, combine the cheese, sugar, 1 teaspoon of vanilla, the dash of salt and, if you like, ground cinnamon. Beat by hand or with an electric mixer on low speed until nearly smooth. Set aside.


For cherry sauce:

In a large saucepan, bring cherries and 2/3 cup of water and sugar to boil over medium heat. Reduce heat, cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth, then stir into cherry mixture. Bring to a boil, then cook and stir for two minutes or until thickened. 


To make blintzes:

Heat a lightly greased 8-inch, nonstick skillet over medium heat until a few sprinkled drops of water dance across the surface. Remove skillet from heat. For each blintz, spoon slightly less than 1/4 cup of batter into hot skillet. Quickly lift and tilt skillet to spread batter into a thin, even circle. Cook 1 to 1 and a half minutes or until top is set and edges are lightly browned. Invert skillet over a clean kitchen towel to remove blintz. Repeat with remaining batter, greasing skillet occasionally, to make 8 to 10 blintzes.


To serve, spoon about 1/4 cup of the cheese filling across blintz just below center. If you like, add some nuts. Fold the bottom of the blintz over the filling. Fold in the sides, then roll up.

If you like your blintzes warm,  place seam side down in a greased baking pan and bake, uncovered, at 350 degrees for 10 minutes or until heated through.


Arrange, seam-side down, on an individual dessert plate. Repeat with the remaining blintzes and cheese  filling. If you like, serve with blueberries or strawberries and whipped cream, or with the cherry sauce.