Table of Contents

Cheese Matzo Blintzes with Asparagus and Dill: A Passover Delight

My grandmother, Bubbe Rose, always made Passover feel like a truly special occasion. Not just because of the Seder and the stories, but because of the food. While matzo ball soup was a staple, it was her cheese blintzes that I truly anticipated. They were always slightly different – sometimes with berries, sometimes with a sweet cheese filling – but this version, with savory asparagus and fresh dill, always stood out. The bright, herbaceous flavors were a welcome change amidst the heavier holiday fare, and even as a child, I appreciated the delicate balance of textures and tastes. Now, I make these blintzes every year in her memory, hoping to carry on the tradition of deliciousness and love.

Recipe Overview

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 12 crepes/blintzes
Yield: 12 blintzes
Dietary Type: Kosher for Passover (if using Kosher for Passover ingredients)

Ingredients

For the Crepes:

2 1/2 cups milk
1 1/3 cups matzo meal
4 large eggs
1/4 cup vegetable oil, plus additional oil for brushing skillet
1/2 teaspoon salt

For the Filling:

1 lb medium asparagus
3 cups small curd cottage cheese
1/4 cup chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon pepper
1/4 teaspoon salt

For the Topping:

1/4 cup unsalted butter
2 bunches scallions, trimmed and cut into 1 inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill

Equipment Needed

Blender
10-inch Skillet
Spatula
Large Plate
Wide 4- to 5-quart Pot
Slotted Spoon
Cutting Board
Butter Knife or Spreader
15 by 10-inch Shallow Baking Pan
Aluminum Foil

Instructions

Prepare the Crepe Batter: In a blender, combine the milk, matzo meal, eggs, vegetable oil, and salt. Blend until the mixture is perfectly smooth.
Rest the Batter: Allow the batter to stand for at least 30 minutes. This allows the matzo meal to fully absorb the liquid, resulting in a more pliable crepe.
Stir Before Cooking: Before you begin making the crepes, give the batter a good stir to ensure the ingredients are evenly distributed.
Heat the Skillet: Lightly brush a 10-inch skillet with vegetable oil. Heat it over moderately high heat until the skillet is hot but not smoking. You want the pan hot enough to cook the crepe quickly, but not so hot that it burns.
Pour and Cook: Remove the skillet from the heat. Pour 1/3 cup of batter into the hot skillet, tilting and rotating the pan quickly to evenly coat the bottom with a thin layer of batter.
Cook the Crepe: Return the skillet to the heat. Cook the crepe until the top appears set and the edges and bottom are golden brown, approximately 1 minute. The crepe should release easily from the pan.
Remove and Cool: Take the skillet off the heat. Carefully loosen the edge of the crepe with a spatula. Gently release the crepe onto a plate.
Repeat: Repeat the process of brushing the skillet with oil, pouring the batter, and cooking, until all of the batter is used. Stack the cooked crepes on the plate as you go.
Preheat the Oven: Position an oven rack in the middle position and preheat the oven to 350 degrees F (175 degrees C).
Cook the Asparagus: In a wide 4- to 5-quart pot, bring salted water to a boil. Add the asparagus and cook, uncovered, until the asparagus is just tender, about 5 minutes. Be careful not to overcook, as you want the asparagus to retain some bite.
Cool and Prepare the Asparagus: Use a slotted spoon to transfer the cooked asparagus to a cutting board to cool slightly.
Chop the Asparagus: Cut off the asparagus tips and reserve them. Finely chop the asparagus stalks.
Make the Filling: In a bowl, stir together the cottage cheese, chopped asparagus stalks, dill, lightly beaten egg, pepper, and salt. Mix until well combined.
Assemble the Blintzes: Place one crepe on a clean surface, paler side up. Spread a scant 1/3 cup of the filling in a horizontal line just below the center of the crepe, leaving a 3/4 inch border at each end.
Fold and Roll: Fold in the sides of the crepe over the ends of the filling. Beginning at the bottom, roll the crepe up tightly to enclose the filling completely.
Transfer to Pan: Transfer the assembled blintz, seam side down, to a lightly buttered 15 by 10-inch shallow baking pan.
Repeat and Bake: Repeat the filling, folding, and rolling process with the remaining crepes and filling. Arrange them snugly in the baking pan.
Bake: Cover the baking pan with aluminum foil. Bake the blintzes until the filling is hot and heated through, for 30 to 35 minutes.
Prepare the Topping: While the blintzes are baking, prepare the topping. In a 10- to 12-inch skillet, heat the butter over moderate heat until the foam subsides.
Cook the Scallions: Add the scallions and cook, stirring frequently, until they are tender, about 5 minutes.
Add Asparagus Tips: Stir in the reserved asparagus tips, salt, and pepper, and cook, stirring, until the asparagus is heated through, about 1 to 2 minutes.
Finish the Topping: Remove the skillet from the heat and stir in the dill.
Serve: Spoon the topping generously over the baked blintzes. Serve immediately.

Expert Tips & Tricks

Make Ahead: The crepes can be made a day ahead and stored in the refrigerator, wrapped tightly in plastic wrap. The filling can also be prepared a day in advance and stored separately. This makes assembly much faster on the day of serving.
Prevent Sticking: To prevent the crepes from sticking to the pan, ensure the pan is properly heated and lightly oiled before pouring in the batter. If the crepe tears, the pan might not be hot enough.
Filling Variations: Feel free to experiment with other fillings. Spinach and ricotta would be a delicious alternative, or you could add sauteed mushrooms for an earthy flavor.
Crispy Blintzes: For extra crispy blintzes, brush the tops with melted butter before baking.
Dairy-Free Option: For a dairy-free option, use a plant-based milk like almond or soy milk for the crepes, and substitute the cottage cheese with a dairy-free ricotta alternative. Make sure your butter substitute is also dairy-free.

Serving & Storage Suggestions

Serve the cheese matzo blintzes hot, directly from the oven, with the asparagus and dill topping spooned generously over the top. They make a delightful brunch, lunch, or light dinner.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees F (175 degrees C) until warmed through, or microwave gently. The topping is best served fresh, but can also be reheated alongside the blintzes. The blintzes can also be frozen. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	258.8 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	15 g	23%
Saturated Fat	5.9 g	29%
Cholesterol	104.3 mg	34%
Sodium	465.9 mg	19%
Total Carbohydrate	18.6 g	6%
Dietary Fiber	1.9 g	7%
Sugars	2.8 g	N/A
Protein	13.2 g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free Crepes: While this recipe uses matzo meal, you could experiment with gluten-free flour blends for a non-Passover version. A combination of rice flour, tapioca starch, and potato starch often works well.
Sweet Blintzes: Omit the asparagus from the filling and add a tablespoon of sugar and a teaspoon of vanilla extract for a sweeter version. You could also add raisins or other dried fruits.
Seasonal Vegetables: Substitute the asparagus with other seasonal vegetables, such as peas, fava beans, or zucchini.
Herbs: Experiment with different herbs in the filling, such as chives, parsley, or tarragon.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought crepes to save time?
A: While homemade crepes are preferable for their texture and flavor, you can use store-bought crepes if you’re short on time. Look for thin, high-quality crepes.

Q: How can I prevent the filling from leaking out of the blintzes during baking?
A: Ensure that you roll the blintzes tightly and place them seam-side down in the baking pan. This will help to keep the filling contained.

Q: Can I freeze the blintzes after they are baked?
A: Yes, you can freeze the baked blintzes. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag.

Q: What can I serve with these blintzes?
A: These blintzes are delicious on their own, but you can also serve them with a dollop of sour cream or Greek yogurt. A side of fruit salad would also be a nice complement.

Q: How do I know when the crepes are cooked through?
A: The crepes are done when the top appears set and the edges and bottom are golden brown. They should release easily from the pan when you loosen them with a spatula.

Final Thoughts

These Cheese Matzo Blintzes with Asparagus and Dill are more than just a recipe; they’re a connection to family traditions and a celebration of spring flavors. The delicate crepes, creamy filling, and bright, herbaceous topping create a truly unforgettable dish. I encourage you to try this recipe and create your own memories with it. Whether you’re celebrating Passover or simply looking for a delicious and unique meal, these blintzes are sure to impress. Don’t be afraid to experiment with different fillings and toppings to create your own signature version. And please, let me know what you think – I love hearing about your culinary adventures!

Cheese Matzo Blintzes with Asparagus and Dill Recipe