Cheese Matzo Blintzes with Asparagus and Dill

Name: Cheese Matzo Blintzes with Asparagus and Dill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus, trimmed; 0 teaspoons black pepper; 710 milliliters curd cottage cheese (4% milkfat; 24 ounces); 1 large egg, lightly beaten; 4 larges eggs; 2 Tbsps chopped fresh dill; 315 milliliters matzo meal; 0 teaspoons salt; 2 bunches scallions, trimmed and cut into 1-inch pieces; 59 milliliters 1/2 stick unsalted butter; 59 milliliters vegetable oil plus additional for brushing skillet; 591 milliliters whole milk

You can never have too many morn meal recipes, so give Cheese Matzo Blintzes with Asparagus and Dill a try. This recipe makes 4 servings with 935 calories, 40g of protein, and 63g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of asparagus, dill, vegetable oil plus additional, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Blend milk, matzo meal, eggs, oil, and salt in a blender until smooth.

Ingredients you will need

Matzo Meal

Egg

Milk

Salt

Cooking Oil

Equipment you will use

Blender

Let batter stand 30 minutes.

Stir batter before using. Lightly brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until top is set and edge and bottom are golden, about 1 minute.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove skillet from heat and loosen edge of crêpe with a flexible heatproof spatula. Quickly invert skillet over a plate to release crêpe. Make 11 more crêpes in same manner, brushing skillet lightly with oil for each and stacking crêpes on plate as cooked.

Ingredients you will need

Crepes

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Pot

Transfer asparagus with a slotted spoon to a cutting board to cool.

Ingredients you will need

Asparagus

Equipment you will use

Cutting Board

Slotted Spoon

Cut off and reserve tips, then finely chop stalks.

Stir together cottage cheese, chopped stalks, dill, egg, pepper, and salt.

Ingredients you will need

Cottage Cheese

Pepper

Dill

Salt

Egg

Put 1 crêpe, paler side up, on a work surface and spread a scant 1/3 cup of filling in a horizontal line just below center of crêpe, leaving a 3/4-inch border at each end. Fold in sides of crêpe over ends of filling, then, beginning at bottom, roll up to enclose filling.

Ingredients you will need

Spread

Roll

Transfer, seam side down, to a lightly buttered 15- by 10-inch shallow baking pan. Fill and transfer remaining 11 crêpes in same manner.

Ingredients you will need

Crepes

Equipment you will use

Baking Pan

Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.

Equipment you will use

Oven

Aluminum Foil

Heat butter in a 10- to 12-inch skillet over moderate heat until foam subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add scallions and cook, stirring, until tender, about 5 minutes. Stir in asparagus tips, salt, and pepper and cook, stirring, until asparagus is heated through, 1 to 2 minutes.

Ingredients you will need

Asparagus

Green Onions