Cheese Blintzes

Cheese Blintzes

We had a little brunch celebration for Mothers Day, I thought it would be a great opportunity to try out the Cheese Blintz recipe!
The crepes turned out light, but sturdy enough to handle the process of wrapping and frying in a skillet. The cheese filling was so tasty, tangy, the nutmeg and lemon zest added a nice little complexity. The blintzes themselves weren't sweet at all, which made the fruit we served alongside really shine, and the whole thing balance out. They are definitely a treat!!

If we hadn't done some prep the evening before, they would have been a little too "work-y" for breakfast. But, having the crepes made, cooled, filled, wrapped and ready to fry made these little guys pretty easy the morning of! Based on my brief internet research, these can be assembled and frozen for a time, if you would like to do them way in advance! I froze a couple of the leftover ones, so I can test this theory. 

I've also seen some folks put their crepe batter in the refrigerator for an hour before cooking them up, allegedly it helps the flour bind better? These were just fine, like I mentioned, they were strong enough for the whole process, only one of them split and oozed cheese out in the pan, and that was mostly due to my experimental flipping style ;)


Cheese Blintzes

Crepes for the blintzes:

1 cup flour
4 eggs
2 cups water
1/2 tsp salt

Beat the eggs, slowly add water, flour, and salt. Figure bout 3 crepes per person. After cooking (lightly), turn them out on a cloth or a table. Fill with:

1 lb. farmer-style cheese, crumbled and mixed with:
a pinch of salt
2 beaten eggs
1 tsp vanilla
a little lemon juice and rind
a pinch of nutmeg
1 or 2 TBSPNs sour cream

Spoon onto center of each crepe, folding the crepe over like an envelope. Fry in butter until golden. Serve with sour cream and sugar or jam or applesauce.

Blintz-Frying-Blitz!