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The Unbelievable Blintz

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Serves: 8
Dairy

Ingredients:

  • FOR THE PANCAKE (BLINTZ):
  • 1 cup milk
  • 4 eggs
  • 1/3 cup Manischewitz® Matzo Meal
  • 1/3 cup Manischewitz® Potato Starch
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons of oil for frying

  • FOR THE FILLING:
  • 1 8-oz. package cream cheese
  • 1 pint ricotta cheese
  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 teaspoon vanilla

  • FOR THE BLUEBERRY SAUCE:
  • 3/4 cup Manischewitz® Golden Honey
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1/4 cup Manischewitz® Potato Starch
  • 1 teaspoon lemon zest
  • 2 cups fresh or frozen blueberries (thawed)

Preparation:

To make pancakes (blintzes): Whisk together all pancake ingredients, except the oil. Refrigerate for 1 hour. Rub a small frying pan with oil and heat over medium-high heat. Add 2 tablespoons of batter and swirl the pan to coat bottom evenly. Heat 1-2 minutes until bottom of blintz is slightly browned and the surface is dry. Remove carefully to a plate (blintzes can be separated with wax paper). Repeat with remaining batter (oil pan again as necessary).

To make filling: Mix together all filling ingredients. Set aside until assembly.

To make sauce: In a medium saucepan combine all sauce ingredients, except blueberries. Heat over medium high-heat, stirring frequently, until mixture comes to a boil. Boil until no longer cloudy (about 3-5 minutes). Remove from heat and allow to cool (keep temperature warm, not cold). Stir in blueberries and keep warm until assembly.

To assemble and bake: To fill blintzes, place 2 tablespoons of filling in center on unbrowned side of each blintz. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form rectangular shape. Bake at 400°F for 15 minutes in a buttered dish or baking sheet until lightly browned. As an alternative: saute blintzes in small amount of oil until lightly browned and heated through. Top with blueberry-honey sauce and serve warm.

 
 

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