how2heroes » Cheese Blintzes

Breakfast » Cheese Blintzes

Bruce Bell demonstrates traditional Jewish stuffed pancakes. The batter is similar to that of a crepe, and the thin pancakes cook up in a matter of seconds. Each crepe is filled with an ample amount of farmers' cheese, cottage cheese, cream cheese, sugar and vanilla, then cooked to a golden-brown. Blintzes are traditionally served with sour cream, but are also excellent topped with home-made apple sauce.

Print Recipe

Makes 12 Blintzes

Ingredients

Batter

3 large whole eggs
2 egg yolks
½ cup milk
1 tbsp sugar
pinch of salt
¾ cup canola oil
1 cup flour, sifted
¼ - ½ cup water (as needed)
non-stick cooking spray
butter for browning (have about 6 tbsp on hand)

Filling

¾ lb farmers' cheese, room temperature
2 large whole eggs
½ cup cream cheese
¼ cup cottage cheese
½ cup sugar
dash of salt
2 tbsp (1 oz) vanilla extract

For Cooking Filled Blintzes

1 tbsp butter per 2 blintzes (cook them in batches, about 4-6 tbsp)

Optional for Serving

sour cream
apple sauce
powdered sugar

Special Equipment

whisk
colander/strainer
2-3 oz ice cream scoop
8" non-stick crepe pan

How-to

Make Crepe Batter

Whisk together whole eggs, egg yolks, oil, sugar and salt. Sift in flour and blend well. Then gradually add water as needed to make a thin batter
Strain batter through a colander/strainer and refrigerate for 30-45 minutes

Make Crepes

Heat a non-stick 8” frying pan over medium heat. Coat pan with non-stick cooking spray
Pour in approximately ¼ cup of batter per crepe to coat the bottom of the pan (pour off any excess batter back into the uncooked batter container)
Cook crepes 1 at a time, on 1 side only. This will take only about 45 seconds, until eggs solidify. Remove and stack crepes for filling

Make Filling

Combine filling ingredients and blend well until granules of sugar are incorporated. If not making the blintzes right away, be sure to refrigerate the filling

Add Filling & Cook Blintzes

For assembly, portion ¼ - ½ cup of filling in middle of the blintz. Fold top down over filling, fold in two sides, then fold down
Cook 2 blintzes at a time, Heat butter (about 1 tbsp per 2 blintzes - don't overcrowd pan) in the same pan used to make crepes over medium heat. Place folded blintzes, seam-side down to golden-brown. Flip after 1-2 minutes (check color at 1 minute), and cook second side 1-2 minutes
Serve immediately with your choice of sour cream, apple sauce, berries, powdered sugar