Recipe courtesy of Wayne Harley Brachman

Cherry Vanilla Blintzes

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  • Total: 3 hr 5 min
  • Prep: 30 min
  • Cook: 2 hr 35 min
  • Yield: 8 blintzes to serve 4
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1/2 cup milk

1/2 cup water

3 large eggs

1 cup all-purpose flour

2 tablespoons melted butter

Nonstick vegetable spray

Cherry Filling, recipe follows

2 tablespoons canola oil

2 tablespoons butter

Sour cream or yogurt, as an accompaniment

Cherry Filling:

1/2 cup dried cherries

1/4 pound cream cheese, at room temperature

1-teaspoon vanilla extract or 1/2 scraped vanilla bean

2 tablespoons sugar

1 large egg

1 pound (2 cups) farmer's cheese, pot cheese or cottage cheese


  1. Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.
  2. Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt.

Cherry Filling:

  1. In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in.