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🍽️ Israeli-style Cheese Pancakes

467 kcal · 30 min · 4 servings

Israeli-style Cheese Pancakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk the eggs in a bowl.
  2. 2. Stir the milk into the eggs.
  3. 3. Mix the flour with the salt.
  4. 4. Add the flour mixture to the egg and milk mixture.
  5. 5. Stir everything into a smooth batter.
  6. 6. Let the batter rest for 30 minutes.
  7. 7. Stir in a little water if the batter is too thick.
  8. 8. Lightly grease a frying pan.
  9. 9. Bake about 10 thin pancakes in the pan.
  10. 10. Set the finished pancakes aside.
  11. 11. Let the pancakes cool down completely.
  12. 12. Let the cottage cheese and quark drain slightly.
  13. 13. Mix the drained cheese with the eggs.
  14. 14. Add the cinnamon, sugar, salt, and starch to the cheese mixture.
  15. 15. Mix the filling well.
  16. 16. Place a spoonful of filling in the center of each pancake.
  17. 17. Fold each pancake like an envelope.
  18. 18. Place the filled pancakes in a greased baking dish.
  19. 19. Cover the dish with aluminum foil.
  20. 20. Preheat the oven to 200 degrees Celsius.
  21. 21. Bake the pancakes in the oven for about 25 minutes.
  22. 22. Remove the aluminum foil from the dish.
  23. 23. Spread the blintzes with butter.
  24. 24. Bake them for another 5 to 10 minutes until golden brown.
  25. 25. Puree the strawberries finely.
  26. 26. Add the raspberries and 50 milliliters of water to the puree.
  27. 27. Continue pureeing the mixture until smooth.
  28. 28. Sweeten the sauce to taste.
  29. 29. Strain the sauce through a sieve.
  30. 30. Mix the sauce with the rhubarb compote.
  31. 31. Dust the warm or cold blintzes with powdered sugar.
  32. 32. Serve the blintzes with the rhubarb sauce.

Nutrition per serving