Blintzes: The Leaves (Crepes)
1 egg white
3/4 teaspoon kosher salt (or 1/ teaspoon salt)
3 ounces (3/4 cup) sifted flour
1 cup whole milk
2 tablespoons melted butter or oil
additional butter for frying
Whisk all the ingredients together to make a thin batter. Heat two cast iron griddles or skillets and butter them lightly. If you only have one skillet, that is fine; it will just take a little longer. For each crepe,pour about 1/3 cup batter onto the griddle and cook on one side only until golden on the bottom an dry on top. Stack the lintz wrappers in a loosely overlapping pile so they will be easy to pick up later on.
Blintzes: The Filling
2 packages (14 ounces) farmer cheese
1 egg yolk
2 tablespoons melted butter
1 teaspoon kosher salt (or 3/4 teaspoon salt)
1 or two tablespoons sugar
Blend the filling ingredients together with a fork.
Blintzes: The Assembly
Lay a blintz wrapper on your work surface cooked side up. Spoon about teo tablespoons cheese filling onto the nearest third of the crepe. Roll up the blintz, tucking in the sides as you go, so that it is raw-side-out. You may keep the assembled blintzes until ready to serve, At serving time, heat yet more butter in your iron skillets, which you need not wash or wipe in the interim, and fry the blintzes on all sides to your desired degree of golden-brown nirvana. Serve with full-fat sour cream.
Still working on the vegan version. A gut yontif ale.
See our Blintz video here.
This recipe appeared in Yiddish here.
Vegan Shvies (shavuos, shavuot, shabuoth) survival guide here.
Johnny Cash on Blintzes here.