Jewish Cheese Blintzes

We were blessed to be a part of a missions conference during the last week. On Sunday evening, we partook of a feast of goodies at the missions banquet. I helped with the Israeli table.

Here is one of the recipes I made. I didn't bring any of these home with me; the family was a bit sad. I told them I would make some more of this recipe soon.

Blintzes:

Ingredients:
4 large beaten eggs
1/2 c. water
1/2 c. milk
1/2 t. salt
1 cup all-purpose flour

Filling:
1 pound farmers cheese
1 T. melted butter
1 large egg yolk
2 t. vanilla
1/4 c. sugar or more to taste

Preparation:
1. To make the blintzes, beat together all the blintz ingredients and let the batter rest for at least a half hour. Heat a small skillet (about 7 inches) and add a pat of butter. Pour about 1/4 c. batter into the pan and swirl it around, pouring off excess. Don't let it brown. Flip and cook the other side for a few seconds. Then turn blintz out onto a towel. Repeat with remaining batter and pats of butter.

2. To make the filling, mix together all the filling ingredients in a large bowl.

3. To assemble, place 1 blintz on a work surface and place 1 T. on top. Fold envelope style and roll up. continue with remaining blintzes and filling.

4. Fry filled blintzes in butter until golden brown. Serve with sour cream and/ or fruit toppings.

Makes 2 dozen.