Passover Cheese Blintzes (Dairy, Passover)
Kosher for Passover cheese blintzes feature potato starch crepes enclosing a sweetened farmer and cottage cheese filling.
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Instructions
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Preheat the oven to 300 F and butter a 9 x 13 x 2-inch baking dish.
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Whisk eggs with 2/3 cup water. In a separate bowl, mix potato starch and salt. Gradually add the starch mixture to the egg mixture, whisking until smooth and thin; add more water if needed.
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Heat a little oil in an 8- to 9-inch nonstick skillet over medium-high heat. Pour enough batter to lightly coat the pan, rotating to spread. Cook until the center bubbles, the top is dry, and the blintz slides easily. Turn out onto a plate to cool; repeat until all batter is used.
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Crumble farmer cheese, then add cottage cheese and sugar; mix until smooth.
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Spoon 1 to 2 tablespoons of filling into the center of each blintz. Fold the bottom up, the sides in, and the top down to form a cylindrical package. Place filled blintzes seam-side down in the prepared dish, dot with butter, cover with foil, and bake for about 20 minutes until warmed.