Cheese Blintzes

Cheese Blintzes

Cheese Blintzes

This dish may be made well ahead of time, either in total or in part. The crêpes 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.

See additional instructions and baker's tips here: Cheese Blintzes Recipe.

First make the crêpes, following the mix directions, and prepare either of the fillings below.

To fill the crêpes:
  1. Put approximately 3 rounded tablespoons of filling along the top edge of one crêpe.
  2. Fold the sides of the crêpe in towards the center slightly.
  3. Starting with the filled end, roll the crêpe.
  4. Keep rolling...
  5. The finished crêpe will enclosed the filling completely.
  6. Melt some butter in a sauté pan, and heat crêpes briefly in the hot butter. Remove and top with fruit compote, below, or with fresh berries and whipped cream.
Creamy Ricotta Filling
  1. 1 (3-ounce) package cream cheese
  2. 1 large egg, lightly beaten
  3. 2 teaspoons lemon zest OR 1/4 teaspoon lemon oil
  4. 2 teaspoons vanilla extract
  5. 1/4 teaspoon salt
  6. 3 tablespoons (1 3/8 ounces) sugar
  7. 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. 1 3/4 cups (16-ounce container) cottage cheese
  2. 2 cups (15-ounce container) ricotta cheese
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
  6. 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.

Fruit Compote
  1. 1/2 cup (3 5/8 ounces) sugar
  2. 2 tablespoons Instant ClearJel® powder (or 1 tablespoon cornstarch)
  3. 1 cup fresh or frozen raspberries or blueberries
  4. 1/4 cup (2 ounces) water or fruit juice
  5. 1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
  6. 1 teaspoon lemon juice
  7. a pinch of salt
  8. 1 cup fresh fruit and berries
  9. 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.