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6 tablespoons flour
5 tablespoons sugar
5 eggs
1/2 teaspoon vanilla sugar
1 cup milk or club soda
1 tablespoon oil
2 pounds farmer’s cheese
14 ounces full-fat sour cream
1 pound cottage cheese
2 packages instant vanilla pudding (3 and 1/4 ounces each)
19 ounces Gefen Cherry Pie Filling
Whisk together all ingredients until smooth. Let batter rest 15 to 30 minutes.
Grease a non-stick pan. Using a ladle, pour in enough batter to evenly coat the bottom of the pan. You may have to swirl the pan in a circular motion to create an even layer of batter. Once the batter solidifies into a crepe, turn it over and cook on other side for 30 seconds. Remove. Repeat with remaining batter.
Mix ingredients together in a large mixing bowl.
Create a blintz cake by alternating layers of crepes and layers of filling. (Don’t put it in a pan. You can assemble it on a cake stand.)
Start with a crepe spread thinly with filling (between 1/4- and 1/2-inch thick). Make sure the crepe is fully covered.
Cover with a second crepe and spread with filling again. Make as many layers as you desire.
Spoon can of cherry pie filling over the “cake” before serving, if desired.
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