Blintzes are fantastic for Shavuot, when dairy-based foods are favored, or on Hanukkah. The hardest part is cooking your rolled blintz and ensuring it keeps its shape, but after a few goes, you should get the hang of it. Repeat with the remaining blintzes and serve hot with sour cream.

Add 1 cup of hot milk a little bit at a time while continuing to mix until completely incporporated. Use mascarpone on a bagel in lieu of cream cheese for a next-level smoked salmon supreme, or spread it on seedy rye toast to make open-faced sandwiches. Place a few blintzes, seam side down, in the skillet, and saut until golden on all sides, about 2 minutes per side. In a bowl: In a large bowl whisk together 4 eggs, 2 Tbsp sugar, 1/4 tsp salt and 1 cup flour until combined and as smooth as you can get it. Warm the remaining clarified butter in a skillet over medium heat. Making this dish was easier than expected вЂ“ the crГЄpes and filling are so simple. Set it aside and repeat with the remaining ingredients. For this recipe, however, I learnt to cook the time-honored recipe of the cheese blintz. Cook for about 2 minutes each side (longer if blintzes are frozen). Working in batches, add the blintzes seam-side down and cook over medium heat until browned, gently turning once. While my favorite type of blintz is the classic rich cheese-filled one, there are also savory alternatives, such as chicken or salmon and mushroom blintzes, and even a cheese and spinach option. To cook blintzes: Melt about 1 tablespoon butter in a frying pan. Russians call this a blini, while Czechs, Bosnians and Serbs label the dish as PalaДЌinki, but our name of the blintz derives from вЂ“ you guessed it вЂ“ Yiddish. вЂ¦The Backstory continues:В Slavic in origin, the blintz has many names.

Fold the bottom edge up followed by opposite sides.

These freeze very well, so you can make a batch and easily heat them up when desired. When the blintzes have fully cooled, take a single blintz and spread about a heaping tablespoonful of filling onto the lower third of each blintz.

The sweet and tart combination makes for a taste bud explosion! I made a quick berry coulis, by cooking raspberries in a mixture of sugar and water, which created a syrup.

Serve plain, or with fruit, such as berries.

How do you make cheese blintzes