May 28 @ 5:00 pm - 6:00 pm
Make blintzes alongside Jewish educator Judy Alexander, then stay for a collective dinner online as we enjoy the blintzes and meaningful conversation. Join the program with your filling and crepes prepared.
2 cups all-purpose flour
1½ cups whole milk
¼ cup melted butter
½ teaspoon kosher salt
1. Using an immersion blender, blender, or whisk, blend flour, eggs, milk, butter and salt together. Refrigerate batter for at least 1 hour or overnight.
2. Strain out any lumps that may remain.
3. Heat a 8” non-stick pan over medium heat. Brush pan with melted butter and add ¼ cup of batter to the pan. Remove pan from heat and swirl the pan. Return to heat. Once the crepe is light brown and the batter is set, using a spatula, flip crepe over to briefly cook the other side, just until the crepe isn’t shiny and raw.
4. Transfer cooked crepe to plate and continue making crepes and stacking them on top of each other. Store in the fridge for up to 3 days or in the freezer for up to 2 months. Place a sheet of wax paper or parchment between them.
1¾ cups farmer’s cheese
15-ounce container ricotta cheese
2 teaspoons vanilla extract
2 tablespoons sugar
2 teaspoons lemon zest
1. Stir together farmer’s cheese, ricotta cheese, vanilla, sugar and zest until smooth and creamy.
2. Place about 3 tablespoons of filling about 2 inches from the top of the crepe. Fold sides toward the center, fold top down and roll blintz into a log. Place seam side down on a platter. Continue filling each blintz.
3. Top with Blueberry Compote or fresh fruits and/or sour cream, or yogurt
2 cups fresh or frozen blueberries
½ cup sugar
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
½ cup water
Pinch of kosher salt
1. Cook blueberries, sugar, lemon juice, zest, cornstarch, water and salt for 7 to 10 minutes, stirring often, until thick and most of the berries, have cooked to sauce consistency.
Savory Filling – Spinach & Potato
4 medium Russet Potatoes
1 package frozen chopped spinach or 1 lb fresh spinach
1 large onion
Salt & Pepper to taste
Butter or margarine
1. Peel and cut potatoes into chunks
2. Add them to a pot of salted water, bring to boil, simmer until potatoes are soft (30 minutes or so)
3. Peel and cut onion into small pieces, caramelize [slow cook on low] the onion in olive oil, stirring every so often. Add a little salt & pepper
4. Cook spinach according to package directions. If using fresh spinach, you can add it to the onions when they are finished cooking. Just drop in the whole pound, cover the pan and let the spinach cook down. (3-4 minutes) Drain of excess liquid
5. When the potatoes are done, drain them of all water, add about a TBL of butter or margarine to the pot, let it melt a bit, then add in the potatoes, mash them. Then add the spinach/onion mixture and mix all together
6. Place about 3 tablespoons of filling about 2 inches from the top of the crepe. Fold sides toward the center, fold top down and roll blintz into a log. Place seam side down on a platter. Continue filling each blintz. Top with shredded cheese or sour cream.