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Cheese Blintzes

Ingredients
  

Blintze (Crepe)

  • 2 large eggs
  • 1 cup milk
  • ½ cup water
  • 1 cup all-purpose flour preferably bleached
  • ¼ tsp salt
  • 2 tblsp butter melted, plus 2 or 3 tsp for coating the pan

Filling

  • 1 ½ cups (12 oz) farmer's cheese (or use 1 cup dry curd cottage cheese or use 4% and drain the liquid and combine with 1/2 cup ricotta)
  • ½ cup (4 oz) light cream cheese at room temperature
  • 2 egg yolks
  • 1 tblsp unsalted butter melted

Instructions
 

Blintze (Crepe)

  • In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds or until smooth. Stir down the sides of the bowl and repeat if necessary.
  • Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.
  • Gently stir the batter if it has separated.
  • Heat a seasoned 6 or 7 inch nonstick crepe pan over medium-high heat until hot.
  • Coat the pan lightly with butter, lift the pan from the heat and pour in 2 or 3 tablespoons of batter, tilting and rotating the pan to coat the surface.
  • Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loose the edges with a metal spatula and flip the blintze over using your fingers or the spatula. Cook the other side for about 15 seconds or until lightly browned.
  • Turn the blintze out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the blintzes as they are cooked.
  • Blintzes can be refrigerated up to 3 days, frozen for up to 2 months.

Filling

  • Preheat the oven to 375 F.
  • In a food processor, mix together the cheeses, egg yolks, brown sugar, and vanilla extract until blended.
  • Place a rounded tablespoon of filling in the center of each blintze and fold in the sides to make an envelope shape.
  • Place blintzes seam side down in a buttered 12x18” baking pan.
  • Brush with butter.
  • Bake in the oven for 10 to 12 minutes or until heated through.
  • Garnish each blintze with a spoonful of sour cream or preserves, or fresh berries.
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