Ingredients for Cheese Blintzes
- All Purpose Flour
- 2 tablespoons granulated sugar (batter) + 1/4 cup granulated sugar (filling)
- 1/2 teaspoon salt (batter) + 1/4 teaspoon salt (filling)
- 2 cups milk
- 2 large eggs + 2 large egg yolks
- 1 tablespoon butter (for cooking blintzes) + 2 tablespoons butter (for pan-frying filled blintzes)
- Farmer Cheese
- 4 ounces cream cheese
- Egg Yolks
- 1 teaspoon vanilla extract
- Lemons, Zest Of
- Sour cream (for serving)
- Cherry preserves (for serving)
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How to Make Cheese Blintzes
- **Make the batter:** In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
- Gradually whisk in 2 cups milk until smooth. Whisk in 2 large eggs until the batter is completely combined and free of lumps.
- **Cook the blintzes:** Melt 1 tablespoon butter in a 7-inch non-stick skillet over medium-high heat.
- Pour 1/4 cup batter into the hot skillet. Quickly tilt and rotate the pan to spread the batter evenly into a thin, 6-inch crepe.
- Cook for 1-2 minutes per side, or until lightly browned. Repeat with remaining batter, adding more butter as needed.
- **Prepare the filling:** In a medium bowl, combine 16 ounces farmers cheese, 4 ounces cream cheese, 2 large egg yolks, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest. Beat until smooth and well combined.
- **Assemble the blintzes:** Spoon 2 tablespoons of the cheese filling onto the center of each blintz.
- Fold in the sides, then roll up tightly to enclose the filling. Place seam-down on a baking sheet.
- **Pan-fry the filled blintzes:** Melt 2 tablespoons butter in a large skillet over medium-high heat. Add blintzes and cook for 2 minutes per side, or until golden brown and heated through. Repeat with remaining blintzes.
- **Serve:** Transfer the cooked blintzes to a serving platter. Serve immediately with a dollop of sour cream and cherry preserves.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
34g
Fat
51g
Carbs
5g
