Thursday, December 1

Cheese Blintzes

Cheese Blintzes are one of the dishes I like to eat for comfort. The creamy cheese stuffing wrapped in a delicate outer shell, just makes me smile. I discovered blintzes at a dinner, one very late night (or early morning) when I ordered them by accident. It was a taste buds delight!

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:
For Batter:
2 eggs
1 cup milk
3/4 cup flour
1/8 tsp salt

For Filling:
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

For Topping:
2 tbsp powdered sugar
1 tbsp cinnamon

For Cooking:
2 tbsp butter, cut into 1/4 tbsp pieces

Let us begin:

Starting with filling:
In a large bowl combine cottage cheese and cream cheese. This will take a little elbow work, just keep mixing until the cream cheese gives in and stops clumping to itself

Now add in the remaining filling ingredients, mix well to create a smooth creamy filling. Set aside, but do not put in refrigerator

Working with batter:
In a second bowl combine all batter ingredients, except milk to create a large lump of dough

Now slowly add milk in, 1/4 cup at a time. Stir completely after each amount added to allow full incorporation. When done you should have a extremely loose batter, almost watery

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

Now ladle in 2 oz of batter and quickly swirl pan around to coat bottom and create an even thickness (it will take once or twice to get the hang of this) remember to work fast with swirling because it will solidify quickly once it contacts the heat

Cook over med/high heat for 3-5 minutes or until the edges begin to golden.

Move pan over your filling station plate and flip upside down. The "pancake" should drop right onto the plate

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

Scoop 1/4cup of filling into center of "pancake"

Fold one side in over filling, then roll "pancake" to form a stuffed log shape.

Move to your cookie sheet and repeat this until all blintzes are assembled

Once your all assembled, carefully sprinkle powdered sugar and cinnamon over the top.

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.