This is a dessert recipe.
Cheese blintzes are the Jewish American (and Russian) version of crepes. I've encountered cheese blintzes before in breakfast/brunch menus at American restaurants, and been delighted with them. And, indeed, they are delicious.
Traditionally, the cheese filling for blintzes were filled with farmer's cheese, but newer version substitute it for the easier to find ricotta and mix it with cream cheese. The combination makes for a smooth, light filling that works great. The addition of lemon juice is nice, but I've seen recipes that add cinnamon instead.
While I loved this filling, the actual crepes didn't work for me - they fell apart when I tried to flip them (note that the original recipe calls to just cook them on one side, which I didn't try). I recommend making this recipe for Bavarian crepes instead but serving them with the cheese filling. You can use any fruit topping you want. I maserated sliced strawberries in sugar for a little bit and then served them on top of the blintzes.
Cheese blintzes with fruit toppings are particularly popular during the Jewish festival of Shavuos, when dairy foods and fruits are consumed.
For the filling
- 1 cup ricotta cheese
- 1 cup cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 2 tsp lemon juice (optional)
- 1 tsp vanilla
- pinch of salt
For the blintzes
- 1 cup flour
- 1/3 cup sugar
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
- pinch of salt.
For the finished dish
- butter for cooking
- oil for frying
- fresh fruit topping
Prepare the filling by draining the ricotta cheese and then mixing it with the rest of the filling ingredients. Set aside.
Prepare the blintzes by mixing all the blintzes ingredients together in a blender.
Heat a pat of butter in a small frying pan over medium-high heat. Once the butter is melted add enough batter to cover the bottom, about 1/2 to 2/3rds of a ladle. Once the edges start to brown, turn it and cook for another
minute. Repeat with the remaining batter, adding a small pat of butter after cooking each blintz.
Place filling in the center of each blintz and fold as a burrito (sides and then edges towards center). Repeat with all the
Heat a thin layer of oil over high heat in the same pan you used to cook the blintzes. Working in batches, add the prepare blintzes and brown on both sides. Serve with fruit topping.
Adapted from Tori Avey's recipe at Tori Avey.com
Jewish-American Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail