Cheese Blintzes
Yields 1 dozen
Ingredients
Blintzes:
- 4 large eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- oil and butter, for greasing
Filling:
- 1 pound farmer cheese (pressed curd)
- 4 oz. cream cheese
- 1 large egg yolk
- 1/2 lemon, juiced
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- powdered sugar
Directions
- For crepes: Combine eggs, milk and water in a large bowl and mix well.
- Slowly add flour, then the sugar, salt and oil. Whisk until completely incorporated and smooth. Then let rest for 10 minutes.
- For the filling: In a separate large bowl, mix the cheeses together, then add the egg yolk, lemon juice, honey, vanilla extract and sugar. Blend well and set aside.
- Fold up a paper towel and dip the corner in oil or butter and lightly grease a small, 7-inch crepe pan. Place over medium heat.
- Pour 1/4-1/3 cup batter into pan and tilt the pan around so batter evenly coats the bottom.
- Cook until air bubbles form in the batter and bottom is golden brown. Slide crepe off onto a plate and keep covered. Note: you don’t have to flip and cook both sides, but you can cook the topside for a few seconds if you want.
- Repeat with remaining batter, greasing the pan as needed.
- Spread 2-3 tablespoons cheese filling in a line down the center of the blintz. Fold both sides over on top of the filling and carefully roll over, so the seam is facing down.
- Repeat with remaining blintzes.
- Melt 2 tablespoons butter in the same pan and place each blintz seam side down. Fry for 2 minute on each side, or until crisp. Repeat, sprinkle with powdered sugar and serve immediately.
Recipe adapted from Chabad
