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Shared by Kim Salazar

Cheese Blintzes

Yield: 30-40 blintzesTime: 3 hours

Cheese Blintzes

Yield: 30-40 blintzesTime: 3 hours

This recipe was shared by Kim Salazar. Read more about her family in "Blintzes Worthy of Bohemians." 

Ingredients

For the crepes:

  • 3¼ cups of all purpose flour
  • 6 cups water
  • 6 large eggs (7 if blintzes will be frozen or refrigerated)
  • Vegetable oil for frying

For the filling:

  • 1 pound farmer cheese
  • 1 pound pot cheese (substitute with farmer cheese if difficult to find)*
  • 8 ounces cream cheese, at room temperature
  • 2 eggs
  • 1 tsp salt
  • Sour cream for serving
Main CoursesVegetarianDairyCooking ProjectsEastern Europe

Preparation

  • Step 1

    Combine flour and water in medium bowl. Using an electric mixer or whisking by hand, whisk until batter is completely smooth with no lumps, about 4-5 minutes. Add the eggs and beat until fully incorporated.

  • Step 2

    Heat an 8-10 inch skillet over medium-high heat. Pour ¼ cup of vegetable oil into a small bowl and brush the hot skillet with a thin layer of oil.

  • Step 3

    Pour ¼-⅓ cup of batter into the pan lifting and swirling to coat the bottom evenly.

  • Step 4

    Place pan back on heat and cook until the edges have begun to curl and the center is set, about 1-1½minutes. The crepe should be lightly browned, but not crispy or stiff. With a spatula remove the finished crepe onto a clean dishtowel to cool.

  • Step 5

    Repeat with the remaining batter, stacking crepes cooked side down once cooled.

  • Step 6

    In a large bowl, with a fork mash together the farmer cheese, pot cheese and cream cheese until well-combined. Add the eggs and salt, and mix until smooth.

  • Step 7

    Place a crepe, cooked side up on a clean work surface. Spoon 2 tablespoons of filling onto the bottom third of the crepe about 1-inch from the edge. Fold the lower edge of the crepe up over the filling. Fold the left and right sides of the crepe in and roll up like a burrito tucking in the edges as you go. 

  • Step 8

    Repeat with the remaining crepes and filling (blintzes can be refrigerated or frozen at this point).

  • Step 9

    Heat ¼ cup of oil in a heavy bottomed pan over medium-high heat. Working in batches of 3, fry the blintzes beginning flap side down, about 2 minutes per side, or until golden brown and crispy.

  • Step 10

    Serve blintzes warm with sour cream or with fruit compote.

*Pot cheese is becoming more and more difficult to find. Look for “pot style” large curd cottage cheese or check with your local cheesemonger or farmer. 

Meet the Family