Israeli Cheese Blintzes Recipe
Ingredients
| All purpose flour/1/2 cup matzo meal | 3⁄4 Cup (12 tbs), sifted | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Drained cottage cheese | 1 1⁄2 Cup (24 tbs) | |
| Egg | 1 , beaten | |
| Sugar | 2 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| Cinnamon | 1 Dash |
Nutrition Facts
Serving size: Complete recipe
Calories 1125 Calories from Fat 286
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 12.5 g62.7%
Trans Fat 0 g
Cholesterol 693 mg231%
Sodium 2459.3 mg102.5%
Total Carbohydrates 128 g42.8%
Dietary Fiber 2.7 g10.8%
Sugars 56.8 g
Protein 78 g156.9%
Vitamin A 24.6% Vitamin C 0.02%
Calcium 68.1% Iron 43%
*Based on a 2000 Calorie diet
Directions
Combine milk and 2 eggs; gradually add to flour, beating till smooth.
Pour about 2 tablespoons batter into hot lightly greased 6 inch skillet; quickly swirl pan to spread batter evenly.
Cook over medium heat till golden on bottom and edges begin to pull away from side, about 2 minutes.
Loosen; turn out of skillet.
Repeat.
Blend together remaining ingredients for filling.
Have pancakes cooked side up; spoon filling in center of each.
Overlap sides atop filling, then overlap ends.
Brown on both sides in small amount hot fat.
Serve hot, topped with sour cream and cherry preserves.
Chef
