Cheese Blintzes

Name: Cheese Blintzes
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 cup flour; 3 1 ⁄ 2 tbsp. sugar; 1 ⁄ 2 tsp. kosher salt; 1 1 ⁄ 4 cups milk; 3 tbsp. canola oil; 1 3 ⁄ 4 tsp. vanilla extract; 4 eggs, plus 1 yolk; 1 lb. farmers' cheese, at room temperature; 6 oz. small curd cottage cheese; 3 tbsp. cream cheese, softened; 1 ⁄ 2 tsp. grated lemon zest; Applesauce, for serving (optional)

Serves
serves 4-6

PENNY DE LOS SANTOS

These thin crêpes are stuffed with a sweetened blend of cheeses before being pan-fried until golden brown and crispy. This recipe first appeared in our December 2013 issue along with David Sax's article Blissful Blintz.

Ingredients

1 cup flour
3 ¹⁄₂ tbsp. sugar
¹⁄₂ tsp. kosher salt
1 ¹⁄₄ cups milk
3 tbsp. canola oil
1 ³⁄₄ tsp. vanilla extract
4 eggs, plus 1 yolk
1 lb. farmers' cheese, at room temperature
6 oz. small curd cottage cheese
3 tbsp. cream cheese, softened
¹⁄₂ tsp. grated lemon zest
Applesauce, for serving (optional)

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Instructions

Step 1

Whisk flour, 2 tbsp. sugar, and the salt in a bowl; set aside. Whisk milk, 1 tbsp. oil, 1 tsp. vanilla, and 4 eggs in a bowl until combined. Whisk dry ingredients into wet to make a batter. Heat an 8" nonstick skillet over medium heat. Pour ¼ cup batter into center of skillet. Working quickly, tilt skillet to spread batter evenly, and cook, without flipping, until top is slightly dry, 1–2 minutes. Slide crêpe onto a plate; repeat with remaining batter.

Step 2

Mix remaining sugar and vanilla, plus yolk, cheeses, and lemon zest in a bowl. Working with 1 crêpe at a time, spread about 3 tbsp. filling along bottom third of crêpe; tuck sides in and roll into a loose cylinder. Heat remaining oil in a 12" nonstick skillet over medium-high heat. Cook blintzes, flipping once, until golden brown, 2–3 minutes. Serve with applesauce, if you like.

Whisk flour, 2 tbsp. sugar, and the salt in a bowl; set aside. Whisk milk, 1 tbsp. oil, 1 tsp. vanilla, and 4 eggs in a bowl until combined. Whisk dry ingredients into wet to make a batter. Heat an 8" nonstick skillet over medium heat. Pour ¼ cup batter into center of skillet. Working quickly, tilt skillet to spread batter evenly, and cook, without flipping, until top is slightly dry, 1–2 minutes. Slide crêpe onto a plate; repeat with remaining batter.
Mix remaining sugar and vanilla, plus yolk, cheeses, and lemon zest in a bowl. Working with 1 crêpe at a time, spread about 3 tbsp. filling along bottom third of crêpe; tuck sides in and roll into a loose cylinder. Heat remaining oil in a 12" nonstick skillet over medium-high heat. Cook blintzes, flipping once, until golden brown, 2–3 minutes. Serve with applesauce, if you like.