Yield: Yields 12 crêpes
The light, eggy blintz is as much a part of traditional Jewish cooking as the crêpe is to the French. For this rendition, fresh strawberries steeped in orange juice are served over the cheese-filled crêpes, but you could also top with blueberries or caramelized apple slices.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Recipe adapted from Moveable Feast with Fine Cooking.
It's good, but you really need ripe strawberries. Otherwise, they are too acidic for the dish. The filling taste is rather bland, using drained cottage cheese instead of farmer cheese...
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?