I am really, reaaaaaaally tired. As I’m sure you are.
Pesach starts tomorrow night, and I just wish there was a designated recovery day between finishing your Pesach preparations and the seder night.
Now isn’t that a grand idea?
But since it’s not happening, the least I can do is give you this blintz recipe. Because (a) they are fabulous, (b) they would even be fabulous if it wasn’t Pesach, and (c) they are erev-Pesach friendly!
This last one is probably the most important. I can’t remember a single erev Pesach that I have not been hungry.
No chametz left, no matzah or matzah meal allowed, and that leaves…um. A cucumber? Yeah. Pretty much.
I remember one especially hungry erev Pesach when I was a teenager. My mother drove my brother and I to a grocery store a few minutes down the road, where we successfully found two things we could eat: A bag of potato chips and a white chocolate bar. The reason this is so memorable is that my very health-conscious mother joined us in eating the stuff.
Family legend material, I tell you.
So. About these blintzes.
Before you start telling me that you don’t have time to make things like this the day of the seder, let me assure you: The blintzes cook in literally seconds, it takes one minute to mix up the filling, and assembly takes another 10 seconds.
I’ll show you:
Start with a blintz. Place it on the table in front of you with the curly edges facing up.
Spread two spoonfuls of filling down the middle and fold the left side in toward the center.
Then fold the bottom up toward the center.
Okay, you get the hang of it. Now fold the top down, and bring the right side in toward the middle.
Fold it in half vertically, and you’ve got a cheese blintz!
Anyway, like I said, they’re fabulous. The blintz base is light but satisfying, and it’s the perfect complement to the sweet filling. It also folds up really nicely without overwhelming the treat inside.
Oh, and just when you thought that was it? Nope. You drop them in a pan of sizzling butter, and let the room fill with the aroma of beautiful golden blintzes getting that nice buttery touch.
Give these a try. Your family — and your rumbling stomach — will thank you.
Yield: 5-8 blintzes, depending on the size of your pan
- 6 eggs, beaten
- 1 cup potato starch, sifted
- ¼ cup water
- cooking spray
- 1 cup (250 g) cottage cheese
- 1 packet (about 2 tsp) vanilla sugar
- 1 Tbsp granulated sugar
- ½ tsp vanilla extract
- 2 Tbsp butter
1. Stir together eggs, potato starch, and water until no clumps remain.
2. Heat a non-stick skillet with a touch of cooking spray. Pour enough blintz batter to just lightly cover the bottom of the skillet (about half a soup ladel), and immediately swirl the skillet to evenly distribute. The batter will start to set right away.
3. When the edges of the blintz are cooked dry (this will take just a few seconds), flip it over with a spatula. You can also use your fingers to flip it (Thanks, Nossi!). Let it cook an additional few seconds on the second side, then transfer from the pan to a plate to let it cool.
4. As you get your blintzes into and out of the pan, take a minute to mix together the filling: Stir cottage cheese, sugars, and vanilla extract in a small bowl.
5. Spread two spoonfuls of the filling down the center of a blintz. Fold the left side, bottom, top, then right side, all toward the middle. Finally, fold in half vertically to get that blintz shape we all know and love. (See photos above for an illustrated version of the folding technique.)
6. When your blintzes are assembled, melt 2 Tbsp butter in the skillet and line the blintzes up inside. Let them sit in the sizzling goodness until lightly browned on each side. Serve warm or hot.