Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Best Cheese Blintzes
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- Level: Intermediate
- Total: 1 hr 15 min (includes resting time)
- Active: 45 min
- Yield: 12 blintzes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 232
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 75 mg
- Sodium
- 249 mg
These classic cheese blintzes are lightly sweet with a gentle tang, making them equally at home on a breakfast table or a leisurely brunch spread. The wrappers are similar to crepes but a bit sturdier, so they hold their shape around the creamy filling. Dry-curd farmer’s cheese gives the filling its traditional, slightly tangy flavor; if you can’t find it, well-drained, high-quality ricotta makes a good substitute, though the result will be milder. A quick blueberry sauce spooned over the top adds a fresh, saucy burst of fruit that keeps everything bright without tipping into overly sweet territory.
- Level: Intermediate
- Total: 1 hr 15 min (includes resting time)
- Active: 45 min
- Yield: 12 blintzes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 232
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 75 mg
- Sodium
- 249 mg
Ingredients
Blueberry Sauce:
Blintz Wrappers:
Filling:
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Directions
- For the blueberry sauce: Combine the blueberries, sugar, lemon zest and juice, salt and 2 tablespoons water in a small saucepan over medium-low heat. Bring to a rapid simmer and cook, stirring often, until the berries burst and the sauce is thickened slightly, 5 to 7 minutes. Set aside while you make the blintzes.
- For the blintz wrappers: Add the flour, milk, sugar, vanilla, salt, eggs and 1/2 cup room-temperature water to a blender. Purée on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and purée until incorporated, 30 seconds more. Transfer to a bowl and let rest for 30 minutes.
- Preheat the oven to 200 degrees F (or whatever your lowest setting is).
- When you are ready to cook the blintz wrappers, whisk the batter to combine again. Heat an 8-inch nonstick skillet over medium heat. Once hot, brush lightly with butter. Ladle about 1/4 cup of the batter into the skillet. Working quickly off heat, swirl and shake the skillet to evenly coat the bottom and about 1/4 inch of the sides with the batter. Return to the heat and cook until the edges are browned and begin to loosen from the sides of the skillet, about 1 minute. Do not flip the blintz wrapper – slide it from the skillet to a plate. Continue to make wrappers, brushing the skillet with butter as needed and separating the wrappers once they are cooked with small squares of parchment. You should have about 12 wrappers.
- For the filling: Whisk the cream cheese, sugar, lemon zest, vanilla and egg in a medium bowl until smooth. Fold in the farmer’s cheese.
- Lay the blintz wrappers on your work surface smooth-side down. Divide the filling among the wrappers, placing in in the lower third of each wrapper. Fold up the bottom and fold in the sides, then roll like a burrito.
- To cook the blintzes, heat a large nonstick skillet over medium-low heat. Add 2 tablespoons of the butter and when melted, add half of the blintzes seam-side down. Cook until golden brown on the underside, 1 to 2 minutes. Flip and brown the second side, about 1 minute more. Remove to a serving platter and place in the warm oven. Repeat with the remaining butter and blintzes. Meanwhile, rewarm the blueberry sauce. Serve the blintzes warm with the blueberry sauce.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
