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Dairy
Medium
45 Minutes
Diets 
Last year, my Israeli neighbor was telling me how her mother makes “salty” cheese blintzes for Shavuos. That intrigued me. I’ve tasted many a sweet cheese blintz but never a “salty” one. I had to call a friend to ask her a few vocabulary words in Hebrew and then made my call with broken teeth to get the recipe.
Oh, and by the way, in case you were wondering, recipe in Hebrew is “matkon.”
2 eggs
1 tablespoon sugar
1 and 1/2 tablespoons oil
1/8 teaspoon salt
1/2 cup flour
1/2 cup milk
2 tablespoons oil
1 onion, diced
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound (8 ounces) low-fat cream cheese
1/2 pound (8 ounces) cottage cheese
1 egg
In the jar of a blender, blend the batter ingredients.
Heat a skillet and heavily grease. Pour a quarter cup of batter into the pan and move pan around to coat. Cook for two to three minutes, flip, and cook for an additional two to three minutes.
Remove from pan and repeat with remaining batter.
Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, about five to seven minutes.
In a medium bowl, combine cheddar cheese, salt, pepper, cream cheese, cottage cheese, egg, and sauteed onion. Blend, using an immersion blender.
Place a heaping tablespoon of the cheese filling across the center of the blintz. Fold in sides and roll up.
Melt butter in a sauté pan over medium heat. Add blintzes, one or two at a time, and fry until golden.
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So I’m the house goy as my father in law called me in a nice sort of way. For Yom Kippur I’m in charge of the break the fast meal, this year I tried something a little more traditional so we had bagels, lox and cream cheese; Israeli salad and cheese blintzes. For the blintzes I used the recipe from kosher.com for savory blintzes. When my wife tried them her comment was there is cheese in them. A little surprised and confused I asked what did you expect. Then my daughter asked what is in these and I told her cream cheese drained cottage cheese and shredded cheese. Her response was that’s not what Bubbie would use, you need to use farmers cheese.
So while I thought they were great I didn’t pass the Bubbie test.
Anyway the recipe is great but not what Bubbie would make.
Thanks
Delicious! I skipped the frying step and froze blintzes and cheese mixture separately. I then filled and warmed on Yom tov. (The blintzes were a bit more brittle after being frozen)