Cheese Blintzes - cooking recipe

Ingredients
    Batter
    1 cup all-purpose flour
    1 tablespoon sugar
    1/4 teaspoon salt
    1 cup milk
    4 large eggs, beaten lightly
    1 teaspoon butter
    Filling
    1 1/2 cups farmer cheese or 1 1/2 cups ricotta cheese
    1 lb cream cheese, softened
    2 large egg yolks
    3/4 cup sugar
    1/2 teaspoon salt
    1 tablespoon vanilla
    1 1/2 teaspoons grated lemons, zest of
    1/4 cup butter
    2 cups sour cream
    cherry preserves or blueberry preserves
Preparation
    For batter: Combine flour, sugar and salt.
    Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
    In a 7 inch non-stick pan, melt butter over moderately-high heat.
    Half fill a 1/4 cup measure with the batter and, off the heat, pour the batter into the pan.
    Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
    Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
    Turn and brown other side.
    Repeat, using up all of batter.
    For filling: Combine farmer's cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
    Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling.
    Put seam side down on a baking sheet.
    Repeat, using up all of crepes and filling.
    (blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.
    Turn carefully and cook until golden and heated through.
    Transfer to a heated platter and serve with sour cream and cherry preserves.

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