Cheese Blintzes

Ingredients

For the filling

• 16 ounces farmer cheese
• 1 large egg
• ¼ cup sugar
• ⅛ cup matzo meal or fine dry unseasoned bread crumbs
• 1 tablespoon vanilla extract

For the batter

• ¾ cup whole milk
• 8 large eggs
• ¾ cup durum (semolina) flour
• 2 tablespoons cake flour
• 2 tablespoons vegetable oil
• Nonstick vegetable oil spray
• 2 to 3 tablespoons butter, or as needed
• Sour cream, for serving, optional

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    253 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 13 grams protein; 184 milligrams cholesterol; 237 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

About 10 blintzes

Preparation

For the filling

1. For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla. Using a fork, mix well; set aside.
2. For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water. Whisk until batter is smooth.
3. Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat. When pan is well heated, film it lightly with nonstick cooking spray. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes. Adjust heat as needed if crepe is cooking too quickly or slowly.
4. Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.) Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
5. Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down. At this point blintzes may be covered and refrigerated for up to 24 hours.

For the batter

1. To serve, place a large sauté pan or skillet over medium heat. Melt a tablespoon butter and add as many blintzes as possible without crowding pan. Cook until golden brown on bottoms and filling is heated through, about 3 minutes. Turn and cook other sides until golden brown, about 2 more minutes. Remove from heat and keep warm; repeat with remaining crepes and filling. Serve immediately, seam side down, garnished with sour cream, if desired.

1 hour 15 minutes