Updated: Jun 12
I recently made these for Shavuot. I wanted to put a local flavour into the blintzes I would be making, in recognition of the environment in which we are celebrating - the United Arab Emirates. This adaptation works well as chebabs are pancakes, which are typically eaten for breakfast with cheese and honey, so there is synergy with blintzes.
The chebab recipe is also very similar to the blintz recipe except that it has yeast inside. The yeast makes it more spongy and doughy / thicker than blintzes. The chebab recipe includes spices that are the trademark of the Emirates: saffron and cardamom. These spices go very well with a cheese filling. Date syrup is also used as an accompaniment to the cheese. I drizzled it over the pancakes. Because of the saffron, the pancakes should come out a golden colour - almost the colour of turmeric. My chebabs did not have enough saffron (see photo), so I have upped the quantity in the recipe.
If you prefer a thinner blintz, in keeping with the tradition, then use your favourite blintz recipe but add in the saffron and cardamom spices. You can use the quantities below as a guide.
2 cups sifted flour
1 egg beaten
1 tablespoon oil
2 tablespoon milk powder (I don't have access to kosher milk powder so I left this out)
2 tablespoons sugar
1/2 teaspoon yeast
1/2 cup warm water
In a small container, put the saffron into a little water to draw out its colour.
Crush the cardamom pods, remove the seeds and grind them to a fine powder.
Mix all the ingredients together.
Cover the bowl with a clingfilm and allow the yeast to activate - let it stand for approximately half an hour.
Then fry like pancakes / crepes.
1 tub of cream cheese
1 tablespoon of melted butter
1 egg yolk (room temperature)
A drop of rosewater
1/4 cup of date syrup
Mix all ingredients.
Add the filling to the pancakes and fold into parcels.
I prefer eating them as per above, without baking them further. However, if you wish to continue making the chebabs into blintzes, follow the below steps:
Fold the blintzes, add them to a tray until it is full. Melt butter (about 1/2 cup depending on how many blintzes you make) pour over the blintzes and then bake in the oven until golden. Serve with more of the cheese filling and drizzle with date syrup.