Cheese Blintzes (Cheese Filled Crepes)

Recipe by AniSarit
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE CREPES:
  • Lightly beat the eggs in a bowl.
  • Add the cooled melted butter, flour, salt, and milk. Stir until smooth. Add the baking powder, and continue stirring.
  • Melt a teaspoon of butter in a 5-6in cast iron skillet or nonstick pan.
  • When the butter is hot, add 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom (pour any excess into the bowl).
  • Cook for about 30 seconds on the first side.
  • If you are able to flip the pancake over to its other side without using a utensil, do so. Otherwise, slide the pancake onto a small plate, and flip it back into the pan.
  • Note: this is the perfect time to learn to flip, since the pancake has barely any weight!
  • Cook for about 15 second on its second side.
  • Remove the pancake to a cookie sheet or other surface or flat plate.
  • Repeat with the additional butter and remaining batter. The cooked pancakes will keep for several hours at room temperature. This amount of batter will yield 12 pancakes.
  • TO MAKE THE FILLING:
  • Combine the farmer cheese, cream cheese, egg, lemon peel, and a pinch of salt.
  • Beat with a wooden spoon until smooth; press the filling through a sieve if it is lumpy.
  • TO MAKE THE BLINTZES:
  • Put about 1 tablespoon of the filling in the center of each pancake. Roll sides and fold in the ends so the filling is completely enclosed.
  • You can freeze them now, or after they've been fried.
  • Heat butter in a large skillet and fry each blintz for about 4 minutes, turning to brown all sides.
  • Serve immediately with sour cream (I like it with sour cream and jam).
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