JEWISH CHEESE BLINTZ RECIPE RECIPES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

Steps:

• Preheat oven to 350℉. Place blintzes in a 9 x 13-inch pan. In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes. Sprinkle with cinnamon sugar. Bake, uncovered, at 350℉ for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired. Tips: If you have an attractive baking dish, use it. This is a souffle best served right out of the dish at the table. Learn to form blintzes in our Step-by-Step Guide to Shaping a Blintz.  Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.