Cheese Blintz

Course

Dessert, Breakfast

Servings

12 blintz

Ingredients

Crêpes:

• 4 tbsp unsalted butter, melted and cooled slightly
• 1 cup milk
• 4 large eggs
• 1 cup all-purpose flour
• Few pinches of salt

Filling:

• 2 cups farmer’s cheese or ricotta
• 6 tbsp sour cream, mascarpone, or softened cream cheese
• 2 tbsp granulated sugar (or more to taste)
• 1/4 teaspoon vanilla extract
• Few pinches of lemon zest (optional)

Directions

Crêpes:

1. Combine crêpe ingredients and whisk until smooth. Cover with plastic wrap and refrigerate for an hour or up to 2 days.
2. Heat a medium skillet over medium-high heat. Once heated, brush pan lightly with melted butter or oil.
3. Pour 3 to 4 tbsp batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around.
   (If the batter has gotten too thick to pour thinly, add 1-2 tbsp milk or water to thin it.)
4. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges. Flip and cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool.
5. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. The crêpes can be used right away, or used within 2 days after being kept covered in the fridge.

Filling:

6. Mix all filling ingredients together until smooth.
7. Place ~3 tbsp filling across the center of the top crêpe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.
   
   Blintz will keep for 2 days in the fridge or 2 months in the freezer, wrapped in wax paper.

Blintz:

8. Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides.
9. Transfer to a plate and serve with fruit sauce or jam.

Source

http://smittenkitchen.com/blog/2014/01/cheese-blintz/