The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Passover Cheese Blintzes
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You won't want to "pass over" these blintzes. Blintz pancakes made with matzo meal are stuffed with a creamy cottage cheese filling. Absolutely sublime when served with some good jam or preserves.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Blintz Batter
3 eggs, beaten
3/4 cup matzo cake meal
1 1/2 cup water
1/2 teaspoon salt
Filling
1 pound dry cottage cheese
1 tablespoon heavy cream
1/2 teaspoon salt
1 egg, beaten
1/2 teaspoon sugar
directions
Add the beaten eggs to a mixing bowl. Stir in the salt. Alternately stir in the cake meal and water until both amounts are incorporated.
Heat a greased skillet over medium heat. Pour a small amount of the batter into the hot pan to make a very thin pancake. Tip the pan to spread out the batter. Remove the pancake from the pan when the top is dry.
Place the cooked pancake on a tea towel, browned side up. Prepare the remaining pancakes the same way.
In a bowl, mix together the cottage cheese, cream, salt, egg, and sugar until well blended. Place a heaping tablespoon of the filling on each pancake and fold the pancake over the filling (or roll them up).
Place the filled blintz back in the skillet and cook, turning as needed, to heat the filling.
Serve hot.
recipe tips
Make sure the skillet is properly greased to prevent the pancakes from sticking.
Cook the pancakes on medium heat to avoid burning them.
The batter should be thin; if it's too thick, add a little more water to achieve the right consistency.
Fill and fold the blintzes carefully to prevent the filling from leaking out.
Serve the blintzes with sour cream (make sure it's kosher for Passover) or a fruit sauce for added flavor.
Allow the cooked pancakes to cool slightly before adding the filling, making them easier to handle.
Keep the filled blintzes warm in the oven if you're making a large batch.
Experiment with different fillings like sweetened cream cheese or a mixture of cottage cheese and fruits.
For a lighter filling, you can blend the cottage cheese to a smooth consistency.
common recipe questions
Can I use regular flour instead of matzo cake meal?
For Passover, it's traditional to use matzo cake meal. However, outside of Passover, you can use regular flour or a gluten-free alternative.
What can I substitute for dry cottage cheese?
If dry cottage cheese isn't available, you can use kosher ricotta cheese (hard to find) or drained regular cottage cheese as a substitute.
Can I make the blintzes ahead of time?
Yes, you can prepare the blintzes and store them in the refrigerator for a day before cooking. Just ensure they are well-covered to prevent drying out.
How do I prevent the blintzes from opening while cooking?
Make sure to fold or roll them tightly and cook seam-side down first to seal them shut.
Can I add fruit to the filling?
Yes, adding small pieces of fruit like berries or diced apple can add a sweet twist to the filling.
How do I know when the blintzes are done cooking?
The blintzes are done when they are golden brown on both sides and the filling is heated through.
Can I freeze these blintzes?
Yes, you can freeze the blintzes either before or after cooking. Wrap them well and freeze for up to 3 months. Thaw and reheat in a skillet or oven.
Can I use a non-stick pan to make the pancakes?
Yes, a non-stick pan is ideal for making the pancakes as it requires less oil and prevents sticking.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 22, 2011
I have made this recipe for Passover for 3 years now and it is a great meal. The pancakes are a bit tricky to make, but after making one or two you get the hang of it. I don't have dry cottage cheese, so I just use normal cottage cheese. When I have made cheese filling I have served it with fresh sliced strawberries and a little sugar. This year, I changed it up and made a cinnamon/apple filling instead of the cheese by cooking fresh apples with some cinnamon and adding some potato starch and water to get the right consistency. I served it with maple syrup and vanilla yogurt and they tasted really good. They didn't get too crispy when pan fried, so maybe next time I'll try the second "frying" by baking them in the oven. Otherwise a great recipe!