Cheese Blintz
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Ingredients
12 servings
- Wrappers
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 cup milk (fat level shouldn’t matter, but I use whole)
- 4 large eggs
- 1 cup all-purpose flour (I swap 1/3 to 1/2 regularly with whole wheat, and did so here)
- Few pinches of salt
- Filling
- 2 cups farmer’s cheese, quark, a thicker cottage cheese or ricotta
- 6 tablespoons sour cream, mascarpone, creme fraiche or softened cream cheese
- 2 tablespoons granulated sugar (or more to taste)
- 1/4 teaspoon vanilla extract (if desired)
- Few gratings fresh lemon zest (if desired)
- 2 large egg yolks or 1 large egg (optional, see Note up top)
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Preparation
Step 1
Make wrapper/crêpe batter: Combine wrapper ingredients in a blender, or in a bowl with an immersion blender, or whisk by hand until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.
Step 2
Cook wrappers/crêpes: Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. If batter has gotten too thick to pour thinly in the fridge, you can add an additional tablespoon or two of milk or water to thin it. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges.
Step 3
Flip the crêpe using a small offset spatula to loosen the edges and get underneath, then flip it using a flexible fish spatula. Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed.
Step 4
Make filling and fill wrappers: Mix all filling ingredients together until smooth. Place 3 tablespoons or so filling across the center of the top wrapper/crêpe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.
Step 5
Fry blintz until browned on both sides. Transfer to a plate and serve with sour cream or a fruit sauce or jam of your choice.
Step 6
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Chef's notes
You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.
Favorite toppings include Sour Cherry Compote, Strawberry-Rhubarb Compote, Strawberry Coulis, or Blackberry Sauce.
The recipe is flexible and can be adjusted to taste, with options for different types of cheese or additional flavorings.
