Cheese Blintzes

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Cheese Blintzes

star rating (5) rate this recipe »
Published prior to 2008

This dish may be made well ahead of time, either in total or in part. The crepes may be cooked, cooled completely, then stacked, wrapped well, and either refrigerated or frozen. Stuff them one day ahead, then hold in the refrigerator overnight; or stuff and freeze for up to a month.

We offer two types of filling: a creamy ricotta filling, slightly runny when baked, that most of our tasters compared in taste to cheesecake; and a firmer, less sweet, more traditional filling.

Crepes

1 cup (8 ounces) water
3/4 cup (6 ounces) milk
3 large eggs
5 tablespoons (2 1/2 ounces) butter, melted
1/2 teaspoon salt
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour

In a medium-sized mixing bowl, whisk everything together to make a smooth batter. Place the batter in the refrigerator for 1 hour or longer, in order to relax the gluten.

Heat an 8-inch (or slightly larger) crepe or omelet pan until a drop of water skips across the pan. Lightly grease the pan, and pour a scant 1/4-cupful of batter into the middle. Tilt the pan and swirl the batter to completely coat the bottom with batter. Cook until the crepe is opaque and set. Transfer the crepes, "uncooked" side down, to a sheet pan or rack to cool. Note: you only cook the crepes on one side; this is sufficient to cook them all the way through. When you stack them, stack them "uncooked" side down, so that this side will be on the outside when you roll them.

Creamy Ricotta Filling
1 (3-ounce) package cream cheese
1 large egg, lightly beaten
2 teaspoons lemon zest OR 1/4 teaspoon lemon oil
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons (1 3/8 ounces) sugar
15-ounce container (approximately 2 cups) ricotta cheese

In a medium-sized mixing bowl, beat the cream cheese until soft. Add the beaten egg a bit at a time, beating until smooth after each addition, and scraping the sides of the bowl often. Add the lemon zest or oil, vanilla extract, salt, and sugar, and mix until well-combined. Fold in the ricotta cheese.

Traditional Filling
1 3/4 cups (16-ounce container) cottage cheese
2 cups (15-ounce container) ricotta cheese
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
2 tablespoons (7/8 ounce) sugar

Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. Let it drain for 1 1/2 to 2 hours, pressing down lightly occasionally.

Note: If you can find farmers' cheese, substitute it for the cottage cheese and skip the draining step. With some brands of cheese you'll only remove 1 or 2 tablespoons of liquid, while others may give up 1/4 cup or more.

For a smoother, creamier filling, blend all of the ingredients in a food processor. For a more traditional, grainier filling, simply mash the cottage cheese with a fork, and stir in the remaining ingredients.

Assembly: Use approximately 3 rounded tablespoons filling for each 8-inch crepe. Place the filling about 2 inches from the top of the crepe, fold the sides in, fold the top down, then loosely roll the crepe into a log. This is the same as the procedure used to make eggrolls; the point is to contain the filling.

Heat a medium-sized frying pan, and melt in it about 2 tablespoons of butter till it's sizzling. Saute the blintzes until they're lightly browned and heated through. Alternatively, nestle the blintzes in a buttered 13 x 9-inch pan, and bake them in a preheated 350°F oven for 25 to 30 minutes, or until they're thoroughly heated. Serve hot with fruit compote, if desired. Yield: 14 blintzes.

Fruit Compote
1/2 cup (3 5/8 ounces) sugar
2 tablespoons Instant ClearJel® powder (or 1 tablespoon cornstarch)
1 cup fresh or frozen raspberries or blueberries
1/4 cup (2 ounces) water or fruit juice
1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
1 teaspoon lemon juice
a pinch of salt
1 cup fresh fruit and berries
additional fresh fruit and berries for garnish

In a medium-sized saucepan, whisk together the sugar and Instant ClearJel® (if you're using it). (If you're using cornstarch, dissolve it in the 1/4 cup cold water first.) Add the remaining ingredients, except the 1 cup fresh fruit or berries, then bring the mixture to a boil over medium heat, stirring constantly; this will only take a few minutes. Remove the compote from the heat and cool it to lukewarm. Stir in the fresh fruit or berries just before serving. Yield: 2 cups compote.

Reviews

1
  • star rating 03/23/2014
  • Dan from CA
  • I did not care for the crepes in this recipe. The filling is fine. The crepes were not velvety soft and tasted bland. I prefer sweeter crepes for blintzes and a finer texture.
  • star rating 06/16/2012
  • Ward from Chandler, AZ
  • Very easy to make. Results exceeded my expectations. This is my new favorite dessert recipe.
  • star rating 02/16/2011
  • elisabetharmstrong07 from KAF Community
  • Turned out almost perfect! First time making crepes and everything turned out just right. I would suggest adding more sugar and cream cheese into the mixture if you have a sweet tooth. Next time I am going to try and add 2 tbs. of honey.
  • star rating 01/27/2011
  • mugd from KAF Community
  • I reserve making these for special breakfasts/brunches, but the end result is absolutely delicious.
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