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Dairy
Medium
6 Servings
Allergens 
30 Minutes
Diets
Picture this. You’re two hours away from home, on your family Chol Hamoed trip, and the kvetching starts: “I don’t want more matzoh.” “Is there anything to eat besides a chocolate leben? “Uh oh. We can’t even have the leben. We forgot the straws at home!” This what day two of Chol Hamoed used to sound like for us. Now I got smarter and pack some real food to make sure that no kids ( or adults ) get kvetchy. These blintzes are the perfect lunch to pack for a long Chol Hamoed trip day. They can be eaten room temperature, and no plates or utensils are necessary!
8 eggs
1/4 cup sugar
1 teaspoon Gefen Vanilla Sugar
1/2 cup Gefen Almond Flour
1/2 cup milk
1 pound farmer cheese
1/2 cup sugar
1/2 cup milk
1 teaspoon Gefen Vanilla Sugar
Prepare crepe batter. In a large bowl, combine eggs with sugars, almond flour, and milk. Use a fork to mix well.
Heat a small nonstick frying pan over medium-high heat. When hot, spray with cooking spray (for safety, take the pan away from the fire when you spray). Using a ladle, drop three-fourths of a ladle-full of crepe batter into the hot frying pan and tilt the pan in all directions to make sure you have a thin crepe. Cook for about a minute, or until just set. Very carefully flip it over and cook for another 30 seconds. Remove from pan and set aside.
Prepare the filling. Combine farmer cheese, sugars, and milk.
Take a crepe and place about a tablespoon of filling in the center. Carefully spread out the filling, leaving a border around all ends of the crepe. Starting from one end, fold in an edge one-fourth of the way. Next fold in the two sides, and then roll up.
Yields about 16 blintzes
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Can these be made parve for a vegetable blintz filling?
yes