Israeli Blintzes Recipe
Ingredients
| Cottage cheese | 1 1⁄2 Cup (24 tbs), creamed | |
| Salt | 1 1⁄2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Eggs | 3 Small | |
| Flour | 1 Cup (16 tbs) | |
| Butter | 1 Bag (1 kg) (for doting) |
Nutrition Facts
Serving size
Calories 1356 Calories from Fat 1219
% Daily Value*
Total Fat 139 g213.3%
Saturated Fat 86.8 g433.9%
Trans Fat 0 g
Cholesterol 444.4 mg148.1%
Sodium 716.3 mg29.8%
Total Carbohydrates 21 g6.9%
Dietary Fiber 0.56 g2.3%
Sugars 4.9 g
Protein 13 g25.3%
Vitamin A 86% Vitamin C
Calcium 10.5% Iron 8%
*Based on a 2000 Calorie diet
Directions
1) In a bowl, mix together the cottage cheese, salt and sugar
2) Add in 1 egg and beat well using an electric mixer
3) Tip in the flour, remaining slat and beat in 1 cup of cold water and the eggs to make a smooth and thin batter
4) Lightly coat a skillet with shortening
5) Ladle in the batter enough to cover the base of the pan
6) Tilt the pan to spread the mixture evenly
7) Cook till the underside is browned
8) Turn the cake onto a kitchen towel and then repeat with the remaining batter
9) Taking a spoon, place a heaped spoonful of the creamed cottage cheese and place onto each cake
10) Roll the cake like that of a jelly roll
11) Place the rolls in a baking dish
12) Dot with some butter
13) Bake at 400F for 10 minutes
SERVING
14) Serve warm with some cinnamon sugar or topped with sour cream
Chef
