- 8 oz small-curd cottage or ricotta cheese, drained
- 8 oz farmer’s cheese or cream cheese, softened
- 1 egg
- 3 tbsp sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla
- Pinch of salt
- Zest of 1 lemon (optional, but adds a nice bright flavor)
- 2 eggs
- 2 Tbsp. vegetable oil
- 1 cup milk (can also use cream, half-and-half, or egg nog)
- ¾ cup all-purpose flour
- ½ tsp. salt
- About 2 Tbsp. butter or margarine (for coating skillet)
Mix filling ingredients together until smooth; chill until firm. Beat eggs, oil, and milk together in batter bowl. Add flour and salt, beating until very smooth [should be consistency of heavy cream – if too thick, add a little more milk]. For each crepe, grease 8-inch medium-hot skillet with light coating of butter or margarine. Pour enough batter to coat bottom of skillet (about 1/3 cup), tilting pan quickly to spread evenly. Cook until edges are brown and crisp, then flip carefully using 2 spatulas. Cook until other side is just barely done (not brown). Repeat with remaining batter, stacking crepes on a plate (can use wax paper between to prevent sticking). Can use immediately, or may be refrigerated in zip-top bag until needed.
To assemble blinzes: with brown side of crepe down, spread a large spoonful of filling along center of crepe in an oblong shape and wrap in egg roll or burrito fashion, folding “short” ends over filling then rolling lengthwise so filling is neatly tucked inside. Bake at 350 degrees 7-10 minutes and serve immediately with desired topping (fruit, jam, honey, powdered sugar, or sour cream). Makes 6-8 blintzes.
Adapted from New York City’s Stage Delicatessen, creator of the “original” cheese blintz recipe; also thanks to The Lakehouse Bed and Breakfast, Stanfordville, New York, and Tyler Florence of The Food Network.
(Yes, we had these with bacon. Yes, I know that is incredible wrong.)