Here is another traditional Shavuot recipe that hails from Hungary. These pancakes resemble crapes with a cream cheese and raisin filling. After they are stuffed, the blintzes are buttered and baked in the oven. Serve them hot with a dusting of powdered sugar, cinnamon, and sour cream for dipping. Smart Recipes, European Recipes, Eggs,Dairy,Grains Recipes, Recipes Eggs,Dairy,Grains European Blintzes Blintzes Recipe | PT50M Serves 8 Ingredients: 2 Teaspoons Ground Cinnamon 1.5 Large Lemons 0.5 Cup Granulated Sugar 1 Pound Cottage Cheese 0.5 Pound Cream Cheese 2 Tablespoons Unsalted Butter 2 Tablespoons Confectioners' Sugar 0.75 Cup Raisins 0.125 Tea Vanilla Extract 3 Egg Yolks 0.25 Cup Olive Oil 0.5 Teaspoon Salt 1 Whole Egg 1 Cup All Purpose Flour 1.25 Cups Whole Milk 0.5 Cup Sour Cream 0.66 Cup Water Preheat the oven to 375 degrees. Lightly grease a glass baking dish. Meanwhile, combine flour, milk, 2/3 cup of water and beat vigorously. Add whole egg, 1/2 teaspoon of oil and salt and beat until smooth. Allow the batter to rest for at least 2 hours. Grease an 8-inch nonstick frying pan with nonstick cooking spray. Add about 1/4 cup of batter, and tilt the pan to spread the batter into a very thin layer. Cook until lightly browned on both sides. Repeat with remaining batter. In the bowl of a food processor, add softened cream cheese, cottage cheese, sugar, egg yolks, lemon zest and vanilla and pulse until well combined, fold in raisins. Place about 2 heaping tablespoons of filling on the bottom half of each crepe. Carefully, fold the edges over the filling and tuck in the sides. Arrange the rolls into the prepared baking dish, side by side and coat with the butter. Bake for 20 minutes. Serve warm with a garnish of confectioners' sugar, cinnamon and a dollop of sour cream.



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