How to cook
The Blintzes pancakes are quite economical, because they are prepared with water.
They are made in the standard way, by beating the eggs with sugar and salt and adding oil and water.
Pour the flour and beat with a wire whisk, until a smooth mixture slightly thicker than boza is obtained. If it is thicker, add more water to achieve the perfect consistency.
The pancakes are baked in a pan with a non-stick bottom (larger in diameter), which is nicely greased with oil, until they aquire a very light golden brown color on both sides. They should not turn out too dark, because they will go through another heat treatment in the oven.
Once the finished pancakes are taken out, they are placed on top of each other and wrapped in foil, to make them soft and so that they don't break when they are folded.
Prepare the filling by mixing the cottage cheese with the beaten egg, sour cream, raisins and salt and sugar. There is a sweet pancakes version, for which more sugar is added to the filling. If you want to make them savory, you can skip the raisins.
Place the filling in the middle of each pancake and close them up on all four sides like an envelope.
Arrange all of the pancakes in a greased baking pan, spread them with a little fat on top and sprinkle them with grated yellow cheese.
Bake the delicious savory pancakes in a preheated oven at 390°F (200 degrees), until the cheese melts and they aquire an appetizing color.
Serve them warm for breakfast or as a light dinner.
The Blintzes (Israeli Stuffed Pancakes) are wonderful!