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I have a thing for blintzes.It’s a family thing.

Growing up my Grandmother (a”h) and Mother (kih) would make blintzes every year for Shavuot. I’ve written many, many articles about blintzes. About making them with my family. About different ways to make them for my family.

I have a thing for blintzes.

Oh man…I love blintzes!

This year I’ve been busy going to quite a few local Expos.

This year I’ve been busy collecting quite a few things from those local Expos.

I collected:

One Swiss Diamond XD Nonstick Crepe pan
Two Lifeway Farmers Cheese individual serving containers
Two Flip Crepes packages of Crepe mix
And one nice green leaf.

I feel like the “Hungry Caterpillar”.

I really really love Expos!

Doesn’t my Expo collection just scream blintzes to you??? In any event, it did to me. And…

I have a thing for blintzes.

The Expo Cheese Blintzes were the easiest blintzes I have ever made IN MY LIFE!

Seriously. The batter was super simple to make using the Gluten Free Expo Flip Crepes mix.

The crepes were incredibly simple to make with the International Housewares Show Swiss Diamond XD Nonstick Crepe Pan.

The filling was way simple to make using the already flavored Good Food Expo Lifeway Farmers Cheese containers.

I have a thing for blintzes…but I love Expos!Here’s how I made them:

Expo Cheese Blintzes

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Author: Sharon Matten - Kosher Everyday & Everyday Gluten-Free
Yield: 8 1x

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Description

Simply made from simple ingredients!

Ingredients

Scale

For the Blintz Wrapper

1 cup Flip Crepes Mix prepared according to package directions
or
1 cup water
1 cup flour (can be gluten free flour blend)
1 egg

For the Filling

2 5 ounce containers of Lifeway flavored farmers cheese
or
10 ounces farmers cheese
1 large egg
1 tablespoon of sugar (optional)

For assembly

1 large egg, room temperature, beaten
or
1/4 cup liquid egg

For Frying

Canola or Peanut oil

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Instructions

For the Filling

In a medium bowl, whisk together the Farmers Cheese, the egg, and the sugar (optional).

For the Blintz Wrapper

In a large measuring cup or medium bowl, mix together the “crepe” ingredients.

Cooking the Wrappers

Heat non stick skillet or crepe pan. When the pan is hot, spray it with non-stick vegetable spray. Ladle around 1/2 cup of blintz wrapper batter onto the pan. Immediately spread the batter into a circle using a spatula. An offset spatula works best.
Cook for around a minute, then carefully flip and cook for 20-30 seconds on the second side. Place on a plate or cutting board.
Cover with a waxed paper sheet and repeat with the remaining batter.

Assembling the Blintzes

Brush liquid egg around the edge of a wrapper (around 1/2 inch). Spoon a heaping tablespoon of filling onto the bottom 1/3 of the circle.
Fold the bottom of the crepe over the filling and gently press down to seal.
Fold the two sides in towards the center and press down slightly to seal.
Carefully roll the blintz over the filling. Press the end down gently to ensure that it doesn’t open. Place the finished blintz on a plate or cutting board, seam side down.
Repeat with the remaining filling and wrappers.

To Fry

Cover the bottom of a large skillet with oil. Heat the oil. Place several blintzes in the pan and fry on each side until golden brown. Be careful not to explode the blintzes when flipping them.
Serve while hot with your favorite blintz toppings.