“These are soooooo good. Not something for everyday (well, actually, they CAN be made and frozen, so why not everyday? Oh yeah, my hips!!!) Definitely for a dinner party or special occasion.”
READY IN:
1hr 5mins
YIELD:
20 blintzes
UNITS:
US

Ingredients Nutrition

Directions

  1. For batter: Combine flour, sugar and salt.
  2. Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
  3. In a 7 inch non-stick pan, melt butter over moderately-high heat.
  4. Half fill a ¼ cup measure with the batter and, off the heat, pour the batter into the pan.
  5. Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
  6. Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
  7. Turn and brown other side.
  8. Repeat, using up all of batter.
  9. For filling: Combine farmer’s cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
  10. Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling.
  11. Put seam side down on a baking sheet.
  12. Repeat, using up all of crepes and filling.
  13. (blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.
  14. Turn carefully and cook until golden and heated through.
  15. Transfer to a heated platter and serve with sour cream and cherry preserves.

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