Sign In Forgot Password

Shir HaNosh TV: Beautiful Blintzes

Sunday, September 13, 2020 24 Elul 5780

5:00 PM - 6:00 PMOnline

Tune in to learn from fellow Shir Hadashnik Bev Lieberman how to make delicious blintzes!

Shir HaNosh TV is Shir Hadash's very own member-led cooking network. Streaming live from our kitchens, we're bringing you a series of exciting cooking classes taught by Shir Hadash members. Come cook with us!


Zoom details will be sent out the week of the event. Please RSVP below so we know that you're interested in this activity!

There are two ways to join us. You can sit back and relax while watching, or you can cook along!

Shopping list and full recipe below!

Questions? Contact the office at


Notes from Chef Bev

Hi all, I’m excited about sharing my blintz recipe with you guys.  And you can serve them for dinner the same evening we make them or freeze them for later.

We’ve attached the recipe and a shopping list so you can shop for the ingredients ahead of time.

Here are some prep tips:

The day before: Most ricotta cheeses have a lot of moisture. Drain in cheesecloth overnight if you can. You can find cheesecloth at most grocery stores or through Amazon. You will probably have to cut it to size. (See draining instructions below)

You don’t have to measure out all of your ingredients ahead of time. We’ll do that together. But you may want to get your prep area ready ahead of time (fry pan, wax paper, your fruit toppings, serving dish etc.).  

This is a great communal activity. So feel free to invite other people in your house to help you cook.


Blintzes Shopping list:

Cooking Aisle:

All purpose flour





Vegetable oil or Pam

Cherry Pie Filling


Dairy Aisle:

8 ounces ricotta cheese

4 ounces cream cheese

4 oz Farmer’s cheese

6 eggs

Unsalted butter

Milk (at least 3 cups) (not less than 2%)



Cheese cloth

Wax paper

Frozen berries (in lieu of cherry pie filling)


Berneman/Lieberman Cheese Blintz Recipe

Yield is 12 to 14 Blintzes

Pre-Prep Tip:

Draining the ricotta cheese ahead of time gives you a better consistency for the filling.

Place a cheese cloth in a strainer. Place the strainer in a bowl. Place the ricotta cheese into the strainer. Cover and refrigerate from 1 hour to overnight to allow the liquid to drain.

If you like fruit toppings, frozen berries are perfect. Just defrost them in a bowl ahead of time.


For the Filling:

8 ounces ricotta cheese (drained, see above)

4 ounces cream cheese (softened, about 1 hour outside of the fridge)

4 oz Farmer’s cheese

2 egg yolks beaten

¼ cup sugar

1 teaspoon cinnamon

1 to 2 teaspoons vanilla

Pinch of salt


For the Blintz:

2 cups all purpose flour

½ teaspoon salt

4 eggs beaten

2.5 to 3 cups milk (not less than 2%)

2 tablespoons melted butter

Vegetable oil or Pam


Preparation Area Tip:

Wax paper makes a really good surface for assembling the blintzes. It absorbs some of the moisture. Replace with clean sheets as needed.



To make the filling: Place all filling ingredients in a medium bowl. Mix until fully blended.


To make the blintz: Mix the flour and salt. Combine with eggs and melted butter. Add milk. Start out with about 1 cup of milk and then keep adding milk till the batter reaches desired consistency. Beat until smooth. The batter should stick to the back of the spoon and not be too drippy.


Place a crepe pan (or equivalent that is about 9 inches in diameter) over medium heat on your stovetop. When it reaches ‘sizzle’ temperature, prepare pan with vegetable oil or Pam. Pour about a ¼ to ½ cup of the batter on the pan. Tip pan so that batter spreads out into a circle. Cook until top is dry. Flip onto wax paper with the bottom side up. You will need to replenish the vegetable oil or Pam after about two or three blintzes. Let cool before filling the blintz. 


Assembly and Final Steps: Once the blintz has cooled a bit, place anywhere from 2 tablespoons to a ¼ cup of the filling in the part of the blintz closest to you. Fold over the edges and roll like a burrito. Fry both sides until golden brown.


Serve with sour cream, fresh fruit, fruit compote or fruit preserves depending on your sweetness tolerance.

Sorry, Registration has ended.

Share Print Save To Your Calendar
Tue, 22 September 2020