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Cheese Blintzes

Chef/co-owner Ami Hassan,
Falafel Place

Versions of this eastern European delicacy exist in many cultures. In Canada, Jewish immigrants have popularized the blintz. Serve sour cream and strawberries with this rich treat.

4 medium eggs
1 cup homogenized milk
1/8 tsp salt
1 cup flour
1 Tbsp butter

Cheese Filling
1 lb dry cottage cheese
6 Tbsp sugar
2 egg yolks
1/2 tsp vanilla
8 oz full fat cream cheese

1. In a medium bowl, mix together eggs and milk using a wooden spoon. Slowly add salt and flour. Mix until a smooth, buttermilk-like consistency is achieved.
2. In a small non-stick pan over medium heat, melt butter.
3. Add 2 Tbsp of batter, swirl  the pan in a circular motion. Fry until lightly browned on the bottom.
4. Flip out on to parchment paper, browned side up. Repeat with remaining batter.

Cheese Filling
1. Using a food processor, pulse all ingredients until smooth.

1.  Place a heaping Tbsp of filling in centre of each shell. Fold three sides over filling envelope-style and roll up.
2. In a buttered frying pan over high heat, fry blintzes until crisp  and golden brown.
3. Serve with sour cream and fresh strawberries or preserves.
Yield 15 blintzes

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