Blintzes are simply filled and folded crêpes sautéed in butter. Cheese blintzes are the most traditional, often topped with applesauce and sour cream. Though dessertlike in nature, blintzes can be a breakfast, brunch, or main dish as well.
1 recipe Basic Crêpes (p. 68)
Cheese Filling:
1½ pounds farmer cheese
2 large eggs, at room temperature
2 tablespoons confectioners’ sugar
1 teaspoon grated lemon zest
½ teaspoon pure vanilla extract
¼ teaspoon cinnamon
4 to 6 tablespoons butter
Fresh berries, sour cream & lemon zest, for topping
Prepare the crêpes according to the recipe. Set aside. Preheat the oven to 350°F.
Prepare the filling: In a large bowl, combine all of the’ filling ingredients, stirring until smooth and well blended.
Place 1 crêpe on a work surface. Spoon 3 tablespoons of the filling down the center. Fold the long edges of the crêpe over the filling. Turn the crêpe seam side down and tuck under the shorter open ends. Repeat filling and folding the remaining crepes.
In a large skillet over medium heat, melt 2 tablespoons butter. Cook the blintzes in batches, seam side down, for about 2 minutes, or until the undersides are lightly browned. Turn the blintzes and cook for 1 minute more or until the undersides are lightly browned. Transfer the blintzes to a baking sheet and keep warm in the oven. Repeat cooking the remaining blintzes, adding more butter as needed.
When all the blintzes are cooked, transfer them to warmed serving plates and top each serving with berries, sour cream, and lemon zest. Makes 14 blintzes.
Blueberry Blintzes: In a medium-size saucepan, combine 3 cups fresh or frozen blueberries, 1 cup blueberry preserves, 2 teaspoons fresh lemon juice, and ¼ teaspoon cinnamon. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the mixture is heated through. Fill, fold, cook, and serve as directed.