Whenever we go to Montreal, the #1 thing on Danny’s list is to go to his Bubbie’s and chow down on her blintzes. I don’t blame him, they *are* delicious :) I am still planning on calling Anna Bubbie to get the recipe, but I wanted to make blintzes with Leo and Dylan today so I found this recipe in my Mother and Daughter Jewish Cooking cookbook. Lucky for me, it called for cream cheese (which I had plenty of) and not cottage cheese (which I had none of). They were pretty easy, once I got the hang of the crepe making. This is my kind of recipe, I loved making each crepe and folding each blintz, its very relaxing to me. I have extras in the freezer to fry up next week and hope to have a plate of Anna Bubbie’s to serve as well.
I used 1/3 less fat cream cheese, and PAM to grease the small omelet pan…I also needed to add extra milk/water to make the batter drippy enough.
Light Cheese Blintzes
I am abbreviating the recipe, so if you don’t know to make a crepe, let me know…
1 c. all purpose flour
2 large eggs
1/2 tsp. sea salt
1/2 c. milk
1/2 c. water
2 TBSP butter, melted, or canola oil
For the filling:
2 c. cream cheese or sieved cottage cheese
2 TBSP sour cream, yogurt or 1 egg yolk
1 tsp sugar
pinch of salt
Blend or process batter ingredients, except oil or butter (ooops, didn’t see that part!) until a smooth batter is formed. Leave for 1/2 hour, or overnight in the fridge.
In another bowl, combine all the filling ingredients and set aside.
Pour the batter into a jug/measuring cup/something to pour. Heat a 6-7inch diameter pan over moderate heat for 3 minutes. Spray with PAM or wipe with oil. Fill bottom of pan with batter and swirl around (I found that 2 TBSP batter worked perfectly). The pancake will be so thin that the ends will start to dry out and you wont need to flip it. When bottom is brown, transfer (brown side down) to plate with wax or parchment paper and keep stacking them the same way. At this stage, you can refrigerate, freeze or fill.
To fill: place a pancake, brown side up, and spread 1 TBSP filling over it. Tuck sides in and roll. Repeat with each pancake. The blintzes can now be put in the fridge (1 day) or frozen (3 weeks) or fried.
To fry: heat melted butter and canola oil in wide skillet. Fry blintzes 3 minutes or so per side. You can also bake them in a 375F oven, brushed with butter, for 20 minutes till crisp and golden brown.