There are few breakfast items I enjoy more than blintzes. I remember these were a big treat when I was a kid. I would order them every time I got near a Jewish Diner. I vaguely recall the blintzes at the Carnegie Deli in Manhattan. More recently I got my blintz fix at Dairy King (next to Deli King in Lake Success), but alas, I haven’t gone there in years and I think it is now closed. So, I had to make blintzes on my own. A little research dug up the fact that blintzes are nothing more than cheese crêpes. I’ve made crêpes before so this should be easy.
My wife does not enjoy traditional blintzes. She finds the texture to be less than desirable. I think she disapproves of Farmer’s Cheese, the traditional filling, so I made a substitution of ricotta cheese. The end result is a somewhat creamier filling, but also a tad more runny. It’s still delicious, and it won’t stop me from making them over and over.
Dump the batter ingredients in a blender and mix well. Make sure to stop once or twice to scrape down the sides.
(See the 2005 NY Times article The Way We Eat: Building a Modern, Multistoried Dessert By AMANDA HESSER for more details on the Mille Crêpe.)
Back to blintzes!!!
Mix these together until smooth.
(Putting two on a plate makes it seem like I care about serving size, but truthfully, there are never leftovers.)
Have a great breakfast!
Basic Crepe Recipe
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes.
Blintz Cheese Filling
4 ounces softened cream cheese
1 1/2 cups of ricotta cheese
1 egg (optional)
3 tbsp powdered sugar (use granulated if it's all you have, but then let it sit for a while to let the sugar dissolve.)
Make the Crêpes
Pour 1/4 cup batter into a hot buttered 8” pan. Swirl the pan to coat. When the edges are brown and the center looks “dry”, flip the crêpe and cook for another 30-45 seconds. Repeat until all the batter is used.
Make the Blintzes
Put about a tablespoon of filling on the crêpe and make a burrito. Repeat until all the crêpes or all the filling is gone. Then fry the blintzes in a pan with a bit of butter until the outside is crispy and the center is hot. Serve with granulated sugar, sour cream or fruit preserves.