For a distinctive twist in this year’s Shavuos cheese blintzes, try Boys Town Jerusalem chef Avi Chemal’s recipe that’s super-easy to prepare. His secret? A handy addition of vanilla pudding mix to the cream cheese filling, topped by his very special berry sauce. The result: a truly mouthwatering, delicious treat.
As Avi flipped the sizzling blintzes, he noted, “These will be a highlight of the festive meal we’re serving here before the students break for the Shavuos holiday. We’re painfully aware that numbers of our boys have no food at home due rampant poverty. But at least they can count on us to serve three wholesome, home-cooked meals here each and every school day. We put a lot of planning, work and love into the meals at Boys Town Jerusalem. I wouldn’t trade my job with anyone!”
BLINTZES IN BLUEBERRY SAUCE
½ t. salt
1 cup water
1 cup milk
3 T. oil
1 ½ c. flour
Combine ingredients together in mixer. Beat till batter is smooth and free of lumps.
2 c. cream cheese
¼ c. sugar
¼ c. vanilla instant pudding mix
½ c. raisins
Combine by hand or mixer.
1 c. fresh or frozen berries cooked in ~4 T. brandy or flavored liqueur for around 10 minutes.
Melt a small amount of butter to thinly coat a 7”-8” Teflon frying pan. Using a ladle, pour around 1/3 cup batter into the pan. Tilt pan to swirl the batter and fry until edges are brown. Remove crepe from pan and place it on a plate fried-side down. Place consecutive crepes on top, and continue till batter is finished. Cool.
To fill the crepes, either spoon ~3 T. of filling onto each crepe, or place filling in a pastry bag and pipe ~3 T. onto each crepe. Fold sides, and roll into a blintz.
Heat 2 T. oil in the skillet and lightly fry blintzes seam-side down.
Place blintzes on a plate and top with the warm berry sauce. Garnish with ground walnuts and/or a dollop of sour cream, and serve.
For Avi’s other holiday recipes, please click here.