Beauty’s Cheese Blintzes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggs
- 1cup milk
- 1cup sifted flour
- ½teaspoon vanilla extract
- Pinch of salt
- 1tablespoon melted butter
- Butter for frying
- 12ounces farmer's cheese
- 4ounces cream cheese, softened
- ⅓cup sugar
- 1teaspoon lemon juice
- 1teaspoon vanilla extract
- 1egg yolk
- Pinch of salt
- Powdered sugar
- Strawberries, sliced thin
- Dollop of sour cream or Greek yogurt
For the Batter
For the Filling
Toppings
Preparation
- Step 1
Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
- Step 2
Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
- Step 3
Grease a 6- or 7-inch skillet until it is hot but not smoking.
- Step 4
Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
- Step 5
Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
- Step 6
Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
- Step 7
After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
- Step 8
Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
- Step 9
After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
- Step 10
Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.
- The blintzes have a better texture if the batter rests for half an hour at room temperature. You can also let the filling chill for half an hour in the refrigerator. If the batter gets too thick while it is sitting, you can thin it with a little bit of cold water.
Private Notes
Comments
It's hard to find farmer cheese in my region, so I used ricotta. It worked very well. You can macerate the sliced strawberries in a tablespoon or two of granulated sugar for about 20 minutes before serving to get a soft, syrupy topping. Chilling the filling ahead of time definitely helps.
I'm also confused about the "cheese filling" and "filling" ingredients.
Are they supposed to be combined?
I found these crepes to be a tad sweet. Next time, I'm going to reduce the sugar to maybe 1/4 cup to see if that helps. Also, as Robyn said, the filling is about twice as much as what you need for the crepe recipe. Either plan on making twice as many crepes or cut the filling recipe in half. Like her, I ended up with about 7 crepes and I probably have filling left over for at least 5-7 more.
I used this recipe as a guide rather than follow it to a T, making roughly half a batch. Nigella Lawson’s crepe recipe. Ricotta and cream cheese, half teaspoons of lemon and vanilla, 2 tablespoons of sugar, and of course fresh strawberries sliced on top. I left out the yolk and didn’t re-fry the blintzes. Still delicious!
Make DOUBLE the crepe batter and you will have no leftovers of either part of this wonderful blintz recipe. As such, it made 18 blintzes, minus 1 or 2 lost to the pan/taste tests. Don't be tempted to use more than 1 Tbl or so of filling or it will leak into the pan and be lost. Froze the rest individually then piled in a ziplock bag for future breakfasts. Assuming they will nuke easily, I'll update if not. Served with a quick fresh blueberry sauce and some maple syrup. Delicious!
Whole family loved. Came out perfect. Crêpe/filling ratio perfect. 10 out of 10,