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
4 tablespoon butter, melted
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
- 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.
- 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.