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The Hirshon Cheese Blintzes – בלינצעס

  • Author: The Generalissimo


  • Batter for Blintz Wrappers
  • 6 large eggs
  • 1 1/2 cups all-purpose white flour, preferably unbleached
  • 1 1/2 cups milk
  • 1 1/2 tablespoons sugar (optional)
  • Cheese Filling
  • 1 1/2 pounds farmer cheese
  • 1 1/2 pounds mascarpone
  • 1 large egg
  • 1 1/2 tablespoons sugar, or to taste
  • 1 teaspoon vanilla
  • For Frying
  • Clarified butter (Ghee)
  • To Serve
  • Applesauce
  • Sour Cream
  • Fruit preserves or jam


  1. For the blintz wrappers, put all the batter ingredients into a blender or a food processor fitted with the steel blade and process until very well combined.
  2. Scrape down the sides of the container once or twice during the processing. The batter will be very thin, similar to the consistency of cream. Let it rest for 30 minutes.
  3. Meanwhile, prepare the filling. Combine all the ingredients and mix very well. Set aside.
  4. To make the blintz wrappers, preheat a shallow 8-inch skillet with sloping sides (and preferably, a non-stick surface) over medium-high heat. Very lightly grease the hot pan with butter or non-stick coking spray.
  5. Give the batter a brief stir to recombine. then, pour enough batter into the hot pan to complete cover the bottom about 1/4 inch deep.
  6. Let the pan sit on the heat for only about 5 seconds; then IMMEDIATELY lift the pan by the handle and pour all the excess batter out of the pan and back into the original container. The small amount of batter that remains in the pan will make a very thin, perfectly smooth blintz wrapper.
  7. Cook the blintz wrapper for about 30 seconds, or until it is dry on top and cooked through. The bottom does not have to brown very much. Do not flip it over in the pan; it is cooked on only one side.
  8. Use a knife or spatula to loosen the edge of the blintz wrapper. Turn it out of the pan onto a table or countertop covered with paper towels. The cooked side should face upwards. (If the wrapper does not come right out of the pan, pull on it gently to release).
  9. Repeat with the remaining batter, arranging the cooked blintz wrappers next to each other, but not overlapping. (If space is very limited, they may be stacked in one pile – however, it is easier to divide the filling when all the wrappers are spread out).
  10. Spoon filling onto the center of each blintz wrapper, dividing the filling equally among them. To form each blintz, fold two opposite sides of a wrapper over the filling so they almost meet in the center.
  11. Then, fold up the two remaining sides so that they overlap, completely enclosing the filling and forming a rectangle. Turn all the formed blintzes over so that the seams are on the bottom. The uncooked side of the shell will now be on the outside.
  12. The blintzes may be made ahead to this point and refrigerated or frozen. Arrange them next to each other on a platter or in a freezer container. If the blintzes need to be stacked, place a sheet of wax paper between each layer).
  13. To cook the blintzes, melt a generous amount of clarified butter in a large skillet over medium to medium-high heat.
  14. Beginning with their seamed sides down, fry the blintzes in batches, until they are golden brown on both sides. If the blintzes have been frozen, do not thaw them – simply fry at a lower temperature for a longer time to make sure the cheese filling is cooked through.
  15. Serve the blintzes with your choice of accompaniments.
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