Cheese Blintzes
Traditional cheese blintzes made with delicate crepes filled with sweetened farmer's cheese. These golden-brown treats feature a smooth vanilla and cinnamon-spiced cheese filling wrapped in tender milk-and-egg crepes.
Ingredients
- •2 cups whole milk
- •4 whole large eggs
- •1½ cups all-purpose flour
- •1½ pounds farmers cheese
- •1 teaspoon pure vanilla extract
- •½ teaspoon cinnamon
- •4 tablespoons Unsalted butter
Cooking Instructions
- 1.
To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
30 min
- 2.
Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
45 min
- 3.
Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.
15 min
