Recipe by MarieRynr
Most people are familiar with blintzes, the marvelous Jewish dish of crepes filled with sweetened cheese and usually served with sour cream and preserves. here's a not-so-sweet rendition to begin a meal, or to become it's centerpiece, set off by a salad.
- 1 cup finely crumbled bleu de bresse blue cheese or 1 cup other creamy blue cheese (about 1/4 pound)
- 1⁄2 cup crumbled farmer cheese or 1⁄2 cup cottage cheese
- 1 egg yolk, well beaten
- 3 crisp tart green apples or 3 ripe but firm pears
- 1⁄4 lb butter, about
- ground cinnamon or freshly grated nutmeg (optional)
- 1 cup sifted all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup water or 1 cup milk
- 2 eggs, well beaten
- creme fraiche
Directions See How It's Made
- to make filling, combine the cheeses and egg yolk in a small bowl.
- Mix with a fork or wire whisk until light and fluffy.
- Peel, core and thinly slice the apples or pears.
- Melt 3 TBS butter in a small pan or skillet over medium heat and add apples or pears.
- Sprinkle with cinnamon or nutmeg to taste and saute fruit until it is soft but still holds it shape.
- Remove from heat and set aside in the pan.
- To make the crepes, sift the flour and salt together in a small mixing bowl.
- Whisk together the water or milk and eggs in a seperate bowl and then stir the mixture into the flour to make a thin batter.
- Grease a 7 inch skillet or griddle with butter and heat over medium high heat until it sizzles.
- Ladle or pour in about 2 TBS batter and tilt the pan to coat the bottom evenly with a thin coating of batter.
- Cook the crepe, on one side only, until it begins to curl away from the sides of the pan, about 1 to 2 minutes.
- Slide the crepe onto a plate and repeat until all the batter is used up, adding butter to the pan as needed and stacking crepes as they are cooked.
- You should have 12 crepes in all.
- Place about 2 to 2-1/2 TBS of the cheese filling on the center of the uncooked side of each crepe.
- Fold in sides to form small square packages.
- Melt 2 to 3 tablespoons butter in a skillet over medium high heat, place 3 to 4 blintzes in pan, seam side down, and saute, turning once, until golden brown on each side, about 2 to 3 minutes in all.
- While browning blintzes, quickly reheat sauteed fruit.
- Serve blintzes at once, topped with warm apple or pear slices and a dollop of creme fraiche.