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Classic Cheese Blintzes
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These are great for Shavuot but also to break the fast after Yom Kippur.

Serves: 12

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Ashkenazi Dairy Dessert

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4 eggs
1/2 cup milk
1/2 cup water
1 cup flour
1/4 cup sugar
1 tbs. vanilla sugar
Pinch of salt
1 tbs. oil

1 lb cottage cheese
2 egg yolks
2 tbs. flour
2 tbs. sugar
1 tsp vanilla sugar
1/4 cup raisins


  1. Batter: Mix eggs, milk & water, blend well. Add flour, sugar, vanilla sugar, salt and oil. Beat well.
  2. Filling: Combine all ingredients except raisins, beat well, then add raisins.
  3. Blintzes: Using a brush apply thin coating of oil to a 7 inch skillet and heat until hot.
  4. Ladle approx. 1/3 cup of batter into skillet. Swirl pan to cover bottom evenly.
  5. Fry on one side until small air bubbles form and top is set, bottom should be golden brown.
  6. Carefully loosen edges and slip onto plate. Repeat until all batter is used.
  7. Turn each blintz golden side up. Place 3 tbs. of filling on one edge in a thin row. Roll once to cover filling. Fold the sides into the center and continue rolling.
  8. Heat 2 tbs. of oil in the skillet and place each blintz seam down and fry for 2 minutes on each side, turning once.

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