Brunch or dessert – a treat ever time!
A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.
Ingredients:
- 12 crepes (yes, buy them!)
- butter
Filling Ingredients:
- 2 c farmer’s cheese, quark, a thicker cottage cheese or ricotta (if cheese is watery, drain in a sieve)
- 6 Tab sour cream, mascarpone, crème fraiche or softened cream cheese
- 2 Tab granulated sugar (or more to taste)
- 1/4 tsp vanilla extract (if desired)
- Few gratings fresh lemon zest (if desired)
Directions:
- Mix all filling ingredients together until smooth.
- Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup (about 3 tablespoons) of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides.
- Fold the bottom edge away from you to just cover the filling.
- Then fold the 2 sides into the center.
- Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
- Heat a large nonstick skillet over medium.
- Melt 1 tablespoon of the butter.
- Place as many blintzes that will comfortably fit in the pan, without over-crowding.
- Fry for about 2 minutes per side until crisp and golden.
- Transfer blintzes to a foil lined baking sheet.
- Repeat with the other blintzes, adding another tablespoon of butter to the pan, if necessary.
- Place baking sheet with all the blintzes in the oven for about 10 minutes so the cheese warms.
- Serve with sour cream, powdered sugar, and/or a fruit sauce or jam or your choice.
You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.
Serves: 12
Source: Smitten Kitchen and others and friends
