This blintz recipe survived the Holocaust

[Behind the Aegis]

Last edited Mon May 24, 2021, 12:31 AM - Edit history (1)

Blintzes are one of Shavuot’s most popular dishes. Long associated with Ashkenazi cooking, the light and airy hug of the blintz pancake envelops pillowy fillings such as whipped farmer’s cheese or fruit compote. To call it a crepe is like calling chicken soup consommé. It sounds more fancy, but it lacks the tradition and warmth.

For Florence Tabrys, a Holocaust survivor, blintzes were a lifeline to her former life near Radom, Poland. I spoke to Florence when writing my first book “Recipes Remembered, a Celebration of Survival,” a compendium of stories and recipes I gathered from Holocaust survivors. I learned that as a child, Florence and her sister were separated from their parents in 1942 and sent to work in a munitions factory. They were eventually moved to Bergen-Belsen, where they remained until liberated by the Russian army. Florence never saw her parents again, but the memories of her childhood’s favorite foods sustained her throughout the years. Her sweet and creamy cheese blintzes became a family tradition; she would prepare them in large batches and freeze them so they would always be at the ready.

rest of the story...

Note: The strawberry sauce will keep for 1-2 weeks in the fridge. You can also follow the same preparation using frozen blueberries or raspberries.

Ingredients
For the blintz batter:
6 large eggs
½ cup warm water
½ cup whole milk
1 cup all-purpose flour

For the blintz filling:
1 (4 ounce) package cream cheese, softened at room temperature
1 cup (7.5 ounce) package farmers’ cheese
1 tsp melted butter
¾ tsp ground cinnamon
½ cup sugar
1 egg, beaten

butter for frying

For the strawberry sauce:
1 (16 ounce) bag frozen strawberries
3 Tbsp sugar
¼ cup water
1 tsp cornstarch juice and grated peel of half a lemon

Directions:
To make the strawberry sauce, in a medium saucepan, cook the strawberries, sugar, water and cornstarch over medium-low heat, until the berries are very soft, about 15 minutes. Puree the berries and stir in the lemon juice and grated peel. Serve hot or cold over blintzes.

ETA: For those who may not know how to cook a blintze, this website explains it: https://www.thespruceeats.com/jewish-cheese-blintzes-recipe-1136318 I probably should have added this given it wasn't provided in the article and just because I can cook it (despite being a very basic cook), I can't assume others can.

to AKwannabe

[druidity33]

1. Is there a substitute

for farmer's cheese? If not, where would i find this type of curd?

[Warpy]

7. most supermarkets carry it

You'll have the best luck in the diet cottage cheese area. It's dry and crumbly, with a much lower fat content and stronger flavor than cream cheese.

It's ntt difficult to make at home and I see Amazon ships it, although I'd never chance that this time of year in the desert.

https://www.allrecipes.com/recipe/73981/home-made-farmers-cheese/

I used it years ago in lasagna. It's good on crackers or crumbled into salads.

[wendyb-NC]

2. Would ricotta work?

[marble falls]

4. Ricotta is a farm made cheese.

[Behind the Aegis]

9. I have used it before and it tastes fine to me.

[Skittles]

3. I looked up "farmer's cheese"

Farmer's cheese, a fresh cheese variety, is a pressed cottage cheese that is slightly more acidic and has a firmer texture, thanks to a lower moisture content. Farmer's cheese can be made from the milk of cows, sheep, or goats and can be rolled in different herbs or seasonings for extra flavor.

[Solly Mack]

5. Thank you!

Blintzes are a favorite of mine.

In memory, with food. Bonds through time.

[Behind the Aegis]

10. I haven't had them in FOREVER, but I really like them!

When I saw the story attached, I thought it would be a nice thing to share.

[AKwannabe]

6. The rest of the story...

Did not contain info/recipe for frying, filling and frying again ... I looked up a recipe and the link below walks one through all the steps. I did not see how to do this in the story link.

https://www.thespruceeats.com/jewish-cheese-blintzes-recipe-1136318

[Behind the Aegis]

8. I know that was kind of odd, but it is a Jewish site.

So there may be the assumption those reading the site primarily would know how to cook a blintze. I looked for the cooking of it too, but, I actually did already know how to cook it. Do you mind if I add your link to my post?

[AKwannabe]

11. Don't mind at all

I have never cooked a blintz so was wondering.
It is a labor of love for sure!

Thanks for the unique and historical recipe.

Cheers!

[Behind the Aegis]

12. Thanks! I updated the main post.

Growing up Jewish, I have actually cooked them a few times, and I sometimes forget, despite my being a very basic cook, I do have some culinary experiences not shared by others because I was raised in a Jewish home.