Cream Cheese Blintz

Image from Flavorite

Served for both breakfast and dinner, cream cheese blintzes are the Jewish version of a French dessert crepe. The main difference is that blintzes are stuffed with only cream cheese (no meat or vegetables). My grandfather would add all sorts of toppings to our blintzes: powdered sugar, strawberry compote, blueberry compote, raspberry compote, and whipped cream. Strawberry compote was always my favorite. I was never even a fan of cream cheese until I had my very first cream cheese blintz!

In a perfect world, cream cheese blintzes would be on every menu in every restaurant! That’s how highly I think of them. They are delicious and hit the sweet spot! If you enjoy French dessert crepes, you would love cream cheese blintzes – this Jewish treat gives the French a run for their money!

Cream Cheese Blintz

Ingredients:

Blintz

4 large eggs
1 cup flour
1/3 cup sugar
3/4 cup milk
1/4 cup water
1 tsp vanilla
Pinch salt
Nonstick cooking oil spray
Vegetable oil with a high smoke point for frying (grapeseed oil works best)

Filling

1 cup low-fat ricotta cheese
8 oz cream cheese (1 package)
1/4 cup sugar
1 large egg yolk
2 tsp fresh lemon juice
1 tsp vanilla
Pinch salt

Directions:

1. The night before, place the ricotta cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl. Let the ricotta drain overnight in the refrigerator to remove excess liquid. Optional (to help the filling thicken so it won't be so soft and goopy in the center): blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth. You can also use a fork to mix all ingredients together until the batter is smooth (no lumps).

2. Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. Grease the entire surface of the hot pan with non-stick cooking oil spray. Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion until the batter coats the entire bottom of the pan.

3. Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.

4. Keep the blintzes separated by parchment paper, wax paper, or paper towels to keep them from sticking together. When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.

5. Put 3 Tbsp of filling on the lower part of the blintz, about an inch from the edge. Fold the lower edge of the blintz up over the filling. Fold the sides of the blintz inward. Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.

6. Pour ¼ cup of vegetable oil into the skillet and heat over medium until hot. Cook the blintzes in batches of 3. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.

7. Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.

8. Serve blintzes warm. They can be served as-is or topped with fruit topping (compote), sour cream, applesauce, whipped cream, or maple syrup.

Makes 8 servings





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