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Excerpted from Russ & Daughters by Mark Russ Federman. Copyright © 2013 by Mark Russ Federman. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


For crepes
2 cups whole milk
4 large eggs
1 and 1⁄3 cups all-purpose flour

For Filling
1 and 1⁄2 pounds farmer's cheese
1⁄2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1⁄2 teaspoon cinnamon
Unsalted butter


To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes.
Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.

Melt a pat of butter in a heavy 8-inch nonstick skillet*. Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter.

Spoon about 4 tablespoons of filling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.

* It's very important to us a nonstick skillet!


Makes approximately 12 to14 Blintzes, enough for 6 people.
Recipe, kosher, dairy

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