Cheese Blintzes (Cheese Filled Crepes)
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
12 Blintzes
ingredients
-
Crepes
- 2 eggs
- 1 tablespoon unsalted butter, melted and cooled
- 1 cup unbleached flour
- 1⁄2 teaspoon salt
- 1 cup whole milk
- 1⁄4 teaspoon baking powder
- additional unsalted butter (for frying)
-
Filling
- 1⁄2 lb farmer cheese (or pot cheese)
- 2 ounces cream cheese, at room temperature
- 1 egg, lightly beaten
- 1⁄2 tablespoon grated lemon peel
- salt
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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Reviews
RECIPE SUBMITTED BY
AniSarit
Ladera Ranch, California