Blintzes with Cream Cheese and Cinnamon RecipeOrigin: Jewish Period: Traditional |
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Blintzes are a classic Jewish crêpe-like pancake based on the Eastern European blin. (The name itself derived from the Yiddish ×‘×œ×™× ×¦×¢ ['blintze']). Although East European blinis are made with a yeast batter, blintzes typically are not and are often served at the Jewish festival of Shavuot. Though Blintzes can be served plain they are often stuffed with a filling before being oven-baked and served. The recipe given here is for the plain pancake, but there are many recipes for filled blintzes on this site. Ingredients:
12 Blintzes or crêpes 
Blintzes with Cream Cheese and Cinnamon Preparation:Method:In a bowl combine the cream cheese with the sugar, lemon zest, egg yolks and vanilla. Beat until smooth then stir-in the currants. Taking one blintz at a time, place 2 tablespoons of the filling on one half of the pancake then fold the edge nearest the filling over the filling then tuck-in the top and bottom and roll into a slim sausage. Pack the rolls next to one another in a greased baking dish and dust with the icing sugar. Dot with the butter then cover loosely with a sheet of foil and place in an oven pre-heated to 190°C. Bake for about 20 minutes, or until heated through. Transfer to a plate, dust with more of the icing sugar and cinnamon mix then serve hot with sour cream. If desired they can be served with blueberry sauce or elderberry sauce. |
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