Crepes are related to blini, the Ukrainian thin pancake. These cheese blintzes, typically served during the Jewish holiday of Shavuot, are ideal for a brunch any time of the year. You can vary the fruit according to the season. They are especially delicious with freshly made cottage cheese.
- 2 cups creamed cottage cheese
- 1 egg
- 1 Tbsp. honey
- Mix together and chill.
- 1-1/2 cups sifted sprouted wheat flour
- 2 cups cultured buttermilk
- 1 tsp. salt
- 4 eggs
- 1/4 cup water, as needed
- About 12 hours before making crepes, mix flour and buttermilk together; cover loosely and let sit at room temperature.
- When ready to cook, add salt and eggs; whisk together. Add up to 1/4 cup water if needed, to thin batter.
- Melt a small amount of butter in a heavy 8-inch skillet over medium-high heat. When the skillet is hot, pour in 1/4 cup batter and tilt skillet to spread evenly over surface.
- Cook until lightly browned on bottom and set on top. The top of the crepe will be dry to the touch, but not brown. Turn out onto parchment paper.
- Continue making crepes, adding more butter to the pan as needed, until all batter is used.
- Place several Tbsp. of the cottage cheese mixture in the center of each crepe. Fold up the bottom side over the cottage cheese, then fold in the left side. Roll up to fully encase filling.
- Place several filled blintzes in the skillet with additional butter; brown on both sides.
- Remove to a buttered 9x13-inch baking dish and keep warm in a 200°F oven while browning the remaining blintzes.