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Chef Gilligan’s cheese blintzes

By
CHEF MICHAEL GILLIGAN,
IrishCentral.com

Published Monday, September 28, 2009, 9:02 AM
Updated Monday, September 28, 2009, 9:19 AM

 

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Chef Gilligan's cheese blintzes
Chef Gilligan's cheese blintzes

Today is Yom Kippur, also known as the Day of Atonement, the most solemn of the Jewish holidays. Its central themes are atonement and repentance. Jews traditionally observe this holy day with an approximately 25-hour period of fasting and intensive prayer, often spending most of the day in synagogue services. Yom Kippur completes the annual period known in Judaism as the High Holy Days.

After fasting for over a day you will need to break the fast with these amazing cheese blintzes.

 

CHEESE BLINTZES

 

Cheese

Blintzes with Three-Berry Compote

Filling

4 pounds hoop cheese or 2 pounds nonfat cottage cheese

1 tablespoon sugar

2 extra-large eggs

teaspoon (scant) salt

 

Crepes

Cups water 

3 extra-large eggs

cups sifted all purpose flour

1 tablespoon sugar

¾ teaspoon salt

Vegetable oil

 

Compote

Cups frozen unsweetened boysenberries (about 11 ounces)

Cups frozen unsweetened blueberries (about 11 ounces) 

1 12-ounce basket strawberries, hulled, halved 

1 cup sugar 

1 teaspoon grated lemon peel 

tablespoons cornstarch 

Fresh lemon juice (optional) 

 

Assembly 

Vegetable oil 

Sour cream 

Lemon peel strips (optional) 

 

Method

 

Filling

If using cottage cheese, place in center of kitchen towel, gather towel around cheese and squeeze to remove excess moisture. 

Measure 2 cups packed cottage cheese (reserve remainder for another use). Combine 1 pounds hoop cheese or 2 cups packed dry cottage cheese and sugar in processor; blend well. 

Add eggs and salt; process until almost smooth, scraping down sides of bowl occasionally. 

Transfer to bowl. Cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.) 

 

Crepes

Combine 1 cups water and eggs in blender.Add flour, sugar and salt. 

Blend on low speed until very smooth, stopping occasionally to scrape down sides of container. 

Pour batter into medium bowl. Let stand at room temperature at least 1 hour and up to 2 hours,  stirring occasionally. 

Heat 10-inch nonstick skillet over high heat. 

Brush very lightly with oil. Transfer 3 tablespoons batter to small cup. Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round. Reduce heat to medium-high and cook crepe until bottom is speckled brown, about 45 seconds. Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up. Cover with paper towel. 

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