Recipe for Blintzes

As mentioned, it is traditional to eat dairy products when celebrating Shavuot, and cheese blintzes are a great favorite. The Jews for Jesus Family Cookbook (*available through Purple Pomegranate Productions) offers the following tempting recipe for these yummy crepes. If you don’t cook but live near a Trader Joe’s, the ones in their frozen section aren’t half bad (though it would be hard to compete with the recipe our own Ellen Zaretzky handed down from her mom).

Blintz Wrappers

  • 4 eggs beaten
  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon salt

Combine beaten eggs with milk and salt. Gradually add mixture to flour. Beat until smooth. Heat a heavy 6 inch skillet and grease lightly with butter or margarine. Pour in just enough batter to make a very thin pancake, tilting pan from side to side to cover bottom. Fry on one side only, until blintz blisters. Turn out onto floured waxed paper, fried side up. Repeat until all batter is used.

Cheese filling:

  • 1 pound dry curd cottage cheese (ed: some use farmer’s cheese)
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon

Mix ingredients together and place a well-rounded tablespoon of mixture in center of blintz wrapper. Fold over each end toward center and roll into envelope shape. Blintzes may be frozen at this point and browned in a 3500F oven when ready to serve. Or you can fry them in butter or margarine on both sides until brown. Handle gently. Serve with sour cream or jelly. Makes 6 servings.


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