SHAVUOT – Vanilla Raspberry Blintzes

by Leah Halmagyi


  • 1 cup plain flour
  • ¼ cup caster sugar
  • ½ tsp baking powder
  • 3 eggs
  • 500g cottage cheese
  • seeds of 2 vanilla beans
  • finely-grated zest of 2 lemons
  • 100g butter + 1 Tbsp melted
  • 2 cup raspberries
  • raspberries, cream and mint, to garnish


Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 16

1 Combine the flour, 1 tsp caster sugar, baking powder, 2 eggs and 1 cup water in a bowl and whisk until smooth. Strain though a fine sieve and stand for 1 hour. Cook as 12 fine crepes in a large non-stick frying pan, for 2 minutes each side.
2 Whisk the cottage cheese, remaining egg, vanilla seeds, lemon zest and melted butter in a bowl until smooth, then place in a fine sieve to drain for 30 minutes. Fold in the raspberries.
3 Place a generous spoon of filling on the near edge of each crepe, fold in the side, then roll up. Fry over a low heat in the remaining butter until golden on both sides. Serve with additional raspberries, cream and mint.