Cheese blintz

Cheese blintz

Cheese blintzes are a jewish delicacy which I just love. They are simple to make and can be eaten as a tea time snack, breakfast or anytime really. Like most home cooked food, it’s best to eat them straight away.

What you need

6 eggs
3 cups cold water from the fridge
1/2 teaspoonsalt
3 tablespoons oil
1/2 cup self raising flour

Filling

500 g chream cheese
1 egg
1 tablespoon castor sugar
1 teaspoon vanilla essence
1 tablespoon lemon juice
zest of 1 lemon
1 tablespoon caster sugar
1 teaspoon cinnamon powder

The process

Combine the eggs, oil, water and flour together in a bowl and mix to a smooth batter.

Filling

Combine all of the filling ingredients together and mix with a metal spoon until evenly combined.

Heat a pan to medium and add a splash of oil, place enough of the batter mixture in the pan to coat the bottom nice and thinly, cook until the top is dry and flip over for a few seconds.

Once you have used all of the batter, take each (pancake) and place a heaped tablespoon of the filling into the center of the pancake, fold in half, then fold in the edges and roll to complete the blintz. repeat until you have used all of the mixture.

Place the completed blintzes in the fridge to cool and then heat about 2 cm of oil in a pan and fry them to golden brown.

To serve dust with caster sugar and serve immediately.

They make a fantastic breakfast served with fruit or a fruit coulis. Try them with honey or anyhing sweet.