Cheese Blintz

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Preparation Time: 30 minutes 
Cook Time: 1 hour 
Total Time: 1 hour 30 minutes
Yield: 22 blintzes 

Ingredients:
Blintzes Ingredients:
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup hot milk
  • 1/4 tsp. kosher salt
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. melted butter
Blintz Filling Ingredients:
  • 1 lb. farmer's cheese thoroughly drained *See note 1 & 2
  • 4 oz. cream cheese, room temperature or slightly warmed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
For frying:
  • 4 Tbsp. unsalted butter
Directions:
  1. In a bowl: In a large bowl whisk together 4 eggs, 2 Tbsp. sugar, 1/4 tsp salt and 1 cup flour until combined and as smooth as you can get it. Add 1 cup of hot milk a little bit at a time while continuing to mix until completely incorporated OR In a blender: add all ingredients but the butter to the cup of a blender in the order they're listed. Mix on low speed until the batter is smooth. Then add 2 Tbsp. of melted butter and blend again for about 30 seconds.
  2. You can cook the blintzes in either an 8-inch nonstick skillet or an electric crepe maker.
  3. To make the blintzes in a skillet: preheat an 8-inch skillet over medium heat, spray it with a nonstick spray or brush on some butter. Add slightly less than 1/4 cup of batter, then swirl the pan around until the bottom is coated. Cook the blintz for about 2-3 minutes or until the top is no longer sticky and cooked through. They will only be cooked on one side. Once the edges start to gain color loosen them with a rubber spatula and remove the crepe to a dinner plate. The yield: 12 blintzes. (See note 3)
  4. To make them in the electric crepe maker: Add the batter to the bowl that came with the crepe maker. Allow the crepe maker to preheat then dip the top into the batter for about 2 seconds. Next, set it on the counter and cook until the top is completely nonstick and cooked through. The blintzes are only cooked on one side. Loosen the edges of the blintz with a rubber spatula, then invert onto a dinner plate. Continue in the above manner until the batter is all used up. The yield from cooking them with a crepe maker will be about 22 blintzes, since they come out much thinner than cooking them in a skillet.
  5. Meanwhile, combine 4 oz. of cream cheese, 1/4 cup sugar and 1 tsp of vanilla extract and cream with a spoon or a mixer until smooth. Then add 1 lb. of farmer's cheese and mix again. If the mixture is too thick (if your farmer's cheese is on the dry side) add a little bit of warm milk, a tablespoon at a time until the mixture is spreadable, but not runny.
  6. If filling crepes made in a skillet add about 1 large ice cream scoopful of filling to the middle and lightly spread. If filling crepes made with a crepe maker (they're thinner) then add 1 medium ice cream scoopful of filling to the middle and slightly spread around.
  7. Fold the right and left side of the blintz towards the middle, then make 3-4 folds away from yourself creating a pocket.
  8. Add 1/2 Tbsp. of butter to a skillet and preheat over medium heat. Add the blintzes folded side down and cook over medium heat until golden in color in batches. Gently flip to the other side and cook the other side.
  9. Add a couple of warm cheese blintzes to a plate, add a tablespoon of lightly sweetened sour cream and berry sauce or jam and serve warm.
Notes:
  1. If you can not find farmer's cheese (sometimes called "Amish cheese) where you live, you can make your own following the recipe HERE.
  2. Farmer's cheese can be replaced with cottage cheese. To use cottage cheese you will need to get double the listed amount of farmer's cheese, rinse it in a sieve and let it thoroughly drain or even blot it with a paper towel. Extra moisture will mean runny filling.
  3. Now you can use 1 lb. of the drained cottage cheese for the filling.
  4. One serving is about 3-4 crepes if they're made a crepe maker OR 2 crepes if they were made using a skillet.
*Picture from Eliza Christensen
*Recipe from letthebakingbegin.com

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