On the Jewish holiday of Shavous (Giving of the Torah), we eat many cheese dishes. The thinly wrapped sweet dough is stuffed with a low fat cheese and then topped with a sauce. The blintzes betray its low fat content with an exceptionally delicious taste.
Makes 12 blintzes (TIP: Double the amount of batter and make a 2 month supply).
Can be stuffed with different fillings. (mushrooms, onions etc.)
- 2 eggs
- 1 cup flour
- 1 1/2 cups milk
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1 ounce margarine or oil spray
Stuffing and sauce ingredients
- 6 ounces preserved fruits (strawberry, mango, peaches, or apricots)
- 4 ounces cream cheese
- 12 ounces, 1 1/2 packets unsalted farmer cheese
- 6 teaspoons sugar
- 1 cup fresh squeezed orange juice
- 3 tablespoons corn flour dissolved in a bit of water
In a medium-size bowl mix all the blintzes ingredients except the margarine. Lubricate a Teflon, non-stick frying pan with a bit of margarine or oil spray and warm up. Spread a thin layer of the mix (about 3 tablespoons) into the pan. Saute until the blintz turns golden brown (for about 30 seconds). Turn over and saute lightly. Continue to cook the remaining blintzes the same way. At this stage you may freeze the blintzes up to 2 weeks and prepare the stuffing at a later time.
Stuffing: Cut the fruit into small cubes; mix the fruit, the 2 cheeses and 2 tablespoons of sugar. Spread 2 full tablespoons stuffing at the center of each blintz and roll the blintz. Lubricate a baking pan with margarine. Arrange the stuffed blintzes side by side.
Sauce: In a small pot, boil the orange juice with the remaining 4 tablespoons of sugar. Add the dissolved corn flour and stir until the sauce turn thick and halfway translucent. Pour the sauce on the blintzes and warm up in the oven for few minutes or in a microwave with a microwave-proof plate.