A traditional food eaten for the Jewish celebration, Hanukkah.
400 ml milk
250 g flour
1 tsp salt
500 g cottage cheese
2 egg yolks
1 tbsp melted butter
butter, to grease
icing sugar, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Beat the eggs and milk in a small bowl. Combine the flour and salt, add to the egg-milk mixture and stir well. Make 8-10 thin pancakes in a lightly greased frying pan, set aside and leave to cool.
Drain the cottage cheese slightly and mix with the egg yolks and melted butter. Season to taste with salt, sugar and ground cinnamon.
Place 1 tablespoon cheese mixture in the centre of each pancake and fold the pancake over the filling like an envelope. Heat the butter in a frying pan and fry the blintzes on both sides until golden brown.
Serve hot sprinkled with icing sugar.