Breakfast » Cheese Blintzes
Print RecipeIngredients
Batter
- 3 large whole eggs
- 2 egg yolks
- ½ cup milk
- 1 tbsp sugar
- pinch of salt
- ¾ cup canola oil
- 1 cup flour, sifted
- ¼ - ½ cup water (as needed)
- non-stick cooking spray
- butter for browning (have about 6 tbsp on hand)
Filling
- ¾ lb farmers' cheese, room temperature
- 2 large whole eggs
- ½ cup cream cheese
- ¼ cup cottage cheese
- ½ cup sugar
- dash of salt
- 2 tbsp (1 oz) vanilla extract
For Cooking Filled Blintzes
- 1 tbsp butter per 2 blintzes (cook them in batches, about 4-6 tbsp)
Optional for Serving
- sour cream
- apple sauce
- powdered sugar
Special Equipment
- whisk
- colander/strainer
- 2-3 oz ice cream scoop
- 8" non-stick crepe pan
How-to
Make Crepe Batter
- Whisk together whole eggs, egg yolks, oil, sugar and salt. Sift in flour and blend well. Then gradually add water as needed to make a thin batter
- Strain batter through a colander/strainer and refrigerate for 30-45 minutes
Make Crepes
- Heat a non-stick 8” frying pan over medium heat. Coat pan with non-stick cooking spray
- Pour in approximately ¼ cup of batter per crepe to coat the bottom of the pan (pour off any excess batter back into the uncooked batter container)
- Cook crepes 1 at a time, on 1 side only. This will take only about 45 seconds, until eggs solidify. Remove and stack crepes for filling
Make Filling
- Combine filling ingredients and blend well until granules of sugar are incorporated. If not making the blintzes right away, be sure to refrigerate the filling
Add Filling & Cook Blintzes
- For assembly, portion ¼ - ½ cup of filling in middle of the blintz. Fold top down over filling, fold in two sides, then fold down
- Cook 2 blintzes at a time, Heat butter (about 1 tbsp per 2 blintzes - don't overcrowd pan) in the same pan used to make crepes over medium heat. Place folded blintzes, seam-side down to golden-brown. Flip after 1-2 minutes (check color at 1 minute), and cook second side 1-2 minutes
- Serve immediately with your choice of sour cream, apple sauce, berries, powdered sugar
Bruce Bell
The deli business has been a Sanderson family tradition as far back as 1922 when Sanderson's Creamery opened on Boston's Blue Hill Avenue. Ed Sanderson learned the restaurant business at an early age. After graduating from the Culinary Institute of America, he worked for and owned several establishments in the Boston area. In 1977, Ed and his wife Joan opened Joan & Ed’s Deli in Framingham, then moved in 1994 to Sherwood Plaza in Natick.
Chef Bruce Bell was born and raised in Philadelphia. A 3rd generation chef, he remembers being in his grandfather's butcher shop and knew he had the passion to become a chef. After working in establishments such as TGI Fridays, the Doral on Miami Beach, and Boca Point Country Club, Bruce graduated from the Florida Culinary Institute in 1992. His passion for Jewish food grew when he built a wholesale business, alongside his father, manufacturing and selling knishes. Over 10 years, they made close to 3 million handmade knishes from scratch! Now he continues doing what he loves the most, cooking great Jewish food.
Bruce Bell demonstrates traditional Jewish stuffed pancakes. The batter is similar to that of a crepe, and the thin pancakes cook up in a matter of seconds. Each crepe is filled with an ample amount of farmers' cheese, cottage cheese, cream cheese, sugar and vanilla, then cooked to a golden-brown. Blintzes are traditionally served with sour cream, but are also excellent topped with home-made apple sauce.
Bruce Bell
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!