Thursday, December 1
Served with a side of hot apple filling, topped with powdered sugar, and cinnamon. They were an instant favorite of mine. Most diners serve them with sour cream, a bonus but not a necessity in my mind. I started experimenting with my recipe for these and finally after several drafts came up with a great one.
I make my blintzes a bit more stuffed then traditionally. But, I do enjoy the stuffing bit the best!
This will make 8 blintzes (if you want thinner blintzes then double the batter recipe and you can make 16)
Full time: 1 hour (depends on how many you are making and gets faster with practice)
You will need:
1 cup milk
3/4 cup flour
1/8 tsp salt
16 oz cottage cheese
8 oz cream cheese
1 egg yolk
1 tsp sugar
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
2 tbsp powdered sugar
1 tbsp cinnamon
2 tbsp butter, cut into 1/4 tbsp pieces
Let us begin:
Starting with filling:
Working with batter:
We are now ready to create yummy tastes:
Preheat your oven to 350
Line a cookie sheet, or baking tray with aluminum foil
Set up a assembly station, have your filling mix next to a large plate, and place the cookie sheet just above this plate
Heat a saute pan to temp over med/high heat. Once you can feel the heat coming off pan, drop in a piece of butter. Allow to melt and coat pan
Cook over med/high heat for 3-5 minutes or until the edges begin to golden.
Continue to make "pancakes" by repeating this method. While the next one cooks stuff this one
Carefully flip pancake over so the non-golden side faces up
Place in oven for 15-20 minutes, edges of blintzes will firm up.
Remove and serve.
If you want a more traditional blintz. Do not bake in oven, instead add additional butter to a heated saute pan and saute the stuffed blintz for a few moments of each side. Do this before topping with powdered sugar and cinnamon.
Blintzes freeze well in air tight containers. You can line them up in a tray, freeze for up to 2 months, and then just bake them off in an oven at 350 for 45 minutes or until heated through.