If there is one thing that I love, it is a
good great blintz. I grew up eating blintzes stuffed with farmer’s cheese for breakfast and only now realize how fortunate I was to get such a special meal so often. I realized this after I started making them myself and can see the time commitment they require. That being said, you will soon realize that the time commitment is worth it when you bite into a heavenly, light blintz dipped in a tangy-sweet berry sauce. Try them for yourself and I am sure you’ll make them again and again for those you love.
Crepe or any 8-inch non-stick skillet
Flat frosting spatula
Ingredients (Blintz Batter):
Adapted from David Lebovitz
- 2 cups 2% milk
- 1 tablespoon sugar
- 1/4 teaspoon sea salt
- 3 tablespoons butter, salted or unsalted, melted
- 175 gr all-purpose flour
- 3 large eggs
Combine all ingredients in a tall container and blend with an immersion blender until smooth. Refrigerate at least 1 hour or up-to overnight. Ladle 1/4 cup of batter into a greased pan and swirl until the batter evenly coats the bottom. Let the crepe cook on low-medium heat for about 2 minutes, flip and cook for another 20 seconds or so. This batch will make 16-18 crepes.
Ingredients (Farmer’s Cheese Stuffing):
- 1/2 lb farmer’s cheese
- 3 tablespoons mascarpone choose
- zest of 1/3 lemon
- 1 tsp vanilla
- 2 egg yolks
- 2 tablespoons of sugar
Mix all the ingredients together and spoon about 2 tablespoons of the farmer’s cheese near the edge of the crepe. Fold, fry in a pan with butter, serve and enjoy!