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Great Grandma Blank Blintz Recipe
Adam Blank
Senior VP of Merchandising
Description
We make these every year in my family for Hanukkah. We’ll make a few batches and freeze a bunch to have in the months to come. My Dad learned how to make them with his grandmother, my great grandmother who passed before I was born.
The tradition has continued on and one day I’ll teach my boys how to make them.
Ingredients
Makes about 60 Nalsynyky, Ukranian-style blintzes.
For the batter:
1 dozen eggs
3 cups flour
½ cup canola oil
2 tsp salt
2 tbsp sugar
4 cups milk (skim, 2% or whole is ok)
For the filling:
2 pints dry curd cottage cheese
2 eggs
4 tbsp sugar
3 tsp salt
Procedure
To make the batter:
1. Blend thoroughly and strain.
2. Let stand for at least ½ hour before cooking.
3. Ok to make the day before and refrigerate overnight; let sit to bring to room temperature before making crepes.
To make the filling:
1. Mix all ingredients thoroughly by hand in a large mixing bowl
To make the blintz:
1. Heat 8” non stick fry pan or crepe pan on medium heat. Brush lightly with butter.
2. Pour ¼ cup of batter into pan and swirl it quickly to cover the bottom in a thin layer.
3. Cook for 1-2 minutes or until the edges begin to curl and the underside is lightly golden.
4. Flip the crepe onto a towel lined cutting board. Repeat until all the better is used.
To assemble:
1. Spoon 1-2 tablespoons of filling along the bottom edge of the crepe once cooled.
2. Fold the bottom edge over the filling, then fold in the sides, then roll the crepe tightly into a log.
3. Place the finished blintz seam-side down on a baking sheet snugly next to each other. Place a dollop of butter on top of each blintz. You can stop and freeze at this point if making in advance.
4. Bake at 350F for 25 – 30 minutes until browned on the top.
5. Serve warm with sour cream and/or jam on as toppings