Cheese Blintz Recipe
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Category: |
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Ingredients: |
Ingredients: Dough
Small - Large
1 - 1 1/2 Cup Flour
2 - L eggs
3 - 4 1/2 T oil
pinch of salt
1 - 1 1/2 T sugar
1 - 1/12 C milk
1/4 - 3/8 C water
Filling
Small - Large
4 - oz cream cheese
1 1/2 - 2 1/2 Cup ricotta cheese
1 - 2 L eggs
3 - 4 or 5 T powdered sugar
1 t lemon zest
Traditional Filling
1 3/4 cups (16-ounce container) cottage cheese
2 cups (15-ounce container) ricotta cheese
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
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.
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Directions: |
Directions:Dough:
Mix all and let rest at least 1 hour
Heat an 8-inch (or slightly larger) crepe or omelet pan until a drop of water skips across the pan. Lightly grease the pan, and pour a scant 1/4-cupful of batter into the middle. Tilt the pan and swirl the batter to completely coat the bottom with batter. Cook until the crepe is opaque and set. Transfer the crepes, "uncooked" side down, to a sheet pan or rack to cool. Note: you only cook the crepes on one side; this is sufficient to cook them all the way through. When you stack them, stack them "uncooked" side down, so that this side will be on the outside when you roll them.
Assembly: Use approximately 3 rounded tablespoons filling for each 8-inch crepe. Place the filling about 2 inches from the top of the crepe, fold the sides in, fold the top down, then loosely roll the crepe into a log. This is the same as the procedure used to make eggrolls; the point is to contain the filling.
Heat a medium-sized frying pan, and melt in it about 2 tablespoons of butter till it's sizzling. Saute the blintzes until they're lightly browned and heated through. Alternatively, nestle the blintzes in a buttered 13 x 9-inch pan, and bake them in a preheated 350°F oven for 25 to 30 minutes, or until they're thoroughly heated. Serve hot with fruit compote, if desired. Yield: 14 blintzes. |
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