Cheese Blintzes

December 12, 2019 Published by Dina
Jump to Recipe Print Recipe
Cheese blintzes

Going back to my roots here with these cheese blintzes. My mother used to make them when I was growing up and when I lived in Calgary I went to the farmers market where Marguerite was making wonderful blintzes for sale every week. Now when I want them I have to make them myself.

Blintzes are easy to make. They are basically egg based crepes filled with sweetened cottage cheese (I use local ricotta), folded into a neat package, fried lightly in butter and served with berry sauce and sour cream (or creme fraiche). I scatter chopped candied hazelnuts over, not traditional but adds a little texture. It’s not a must.

Cheese Blintzes with Blackberry Sauce and Creme Fraiche
Pin
Print

Cheese Blintzes with Blackberry Sauce and Creme Fraiche

Recipe by Dina Honke
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

n/a

kcal

Blintzes

  • 4 tablespoon butter, melted

  • 4 eggs

  • 1 tablespoon sugar

  • 2 cups milk or water, more if needed for thinning later

  • 2 cups flour

  • Cheese Filling

  • 3 cups ricotta

  • 3 egg yolks

  • 3 tablespoons sugar

  • 1 tablespoon grated orange rind

  • For frying and serving

  • 4 tablespoons butter for frying

  • 1 cup berry sauce (see below or heat up berry jam in microwave)

  • 1 cup creme fraiche or sour cream

  • 1 cup chopped caramelized walnuts or hazelnuts

  • Berry sauce

  • 3 cups blackberries

  • 1/3 cup sugar

  • 1/2 cup water

Directions

  • Combine crepe ingredients in a bowl and mix with an immersion blender so no lumps remain.
  • Set aside for 30 minutes to hydrate the flour. When ready to proceed check the batter and add a little water if needed to make a consistency of whipping cream. It should be spreadable and not be too thick.
  • Heat up an 8″ skillet and spray with non-stick oil.
  • Pour in a 1/4 cup batter and swirl it around the pan to make a thin circle.
  • Cook, turning over once until both sides are golden.
  • Repeat until all batter is used.
  • Assembly
  • Combine the cheese, egg yolks, sugar and orange zest in a bowl.
  • To assemble place a pancake on your work surface with the darker side down.
  • Place about 1/4 cup cheese on the lower 1/3 part, fold the bottom over the cheese and then bring in the sides to meet in the middle. Now roll the crepe upwards away from you to create a rectangular package, seam side down.
  • Repeat until you use up all the filling.
  • Heat butter in the skillet, add 2-3 blintzes seam side down and cook about 2 minutes until they turn a little golden. Turn over once and cook until that side is golden and a bit crisp. This will be the top side of the blintzes.
  • Serve 1-2 per person with the berry sauce and creme fraiche
  • Berry sauce
  • Combine berries, sugar and water in a small sauce pan and bring to a slow boil.
  • Lower heat and let simmer until berries break down and sugar dissolves. Let cook until the sauce reduces and thicken enough.
Print Friendly, PDF & EmailPrint Recipe

Comments are closed here.