Derivative of Russian blinis, blintzes are panfried filled crepes somewhere between sweet and savory . . . perfect for brunch!
Nothing is better for breakfast, or feels more like a special, once-a-year treat, than cheese blintzes. Made with a combination of farmer and cream cheeses, these blintzes are not actually all that sweet. Even the crepe-like pancake is pretty neutral. Just a pinch of sugar in the filling, and fresh berries on the side is all you need. A little dollop of sour cream never hurts, too!
Equipment: cutting board, chef’s knife, wet and dry measuring cups, measuring spoons, sauce pan, wooden spoon, sifter, 2 large mixing bowls, whisk, hand or standing mixer, small ladle, small sauté or crepe pan, large sauté pan, spatula
Batter Ingredients: ½ cup flour ½ teaspoon kosher salt ½ teaspoon kosher sugar 2 large eggs 2/3 cup whole milk 1 tablespoon unsalted butter, melted
Filling Ingredients:
½ lb. cream cheese at room temperature
½ lb. farmer or pot cheese
2 teaspoons sugar
1 teaspoon vanilla extract
Additional Ingredients: extra butter for cooking sour cream and fresh berries for garnish
1. To make the blintz batter, sift together the flour, salt, and sugar. In a large bowl, whisk the eggs, milk, and melted butter. Add the flour mixture slowly to the egg mixture, and beat until smooth. Cover and refrigerate for one hour.
2. Meanwhile, prepare the filling. In a large bowl, beat the cream cheese, farmer cheese, sugar, melted butter, and vanilla until smooth. Set aside.
3. Heat a small sauté pan or crepe pan and brush lightly with melted butter. Using a ladle or measuring cup, pour in just enough batter to cover the bottom of the pan, about ¼ cup. Cook until firm (do NOT flip/only brown one side), and remove to a clean cutting board. Repeat until all the batter is used.
4. Fill each crepe 2 tablespoons of filling down the center. Fold in the sides to cover the filling, then roll up the remaining sides to close.
5. Heat a large sauté pan over medium heat and add 2 tablespoon butter. Brown the blintzes seam-side down for about 2 minutes, then flip and cook the other side for another 2 minutes. If necessary, cook in batches.
Serve with sour cream and fresh berries.
"Any extra crepes (there might be two or three) can be topped with butter and sugar or a lathering of Nutella!"
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