It's Shavuos time which means that I'm planning to cook lots of traditional dairy foods like cheese blintzes. I have to admit, they intimidated me for a very long time. I'm happy to report that with little practice, and a great recipe, I feel way more confident. I'm going to teach you all the tips and tricks I know plus my favorite recipe. So here we go! How to make classic cheese blintzes:
Ingredients needed:
For the crepes:
- All purpose or white spelt flour
- Eggs
- Sugar
- Water
- Milk
- Salt
For the filling:
- Farmers cheese
- Sugar
- Vanilla sugar
- Eggs
- Fresh lemon zest (optional)
How to make classic cheese blintzes:
You need to plan a little in advance since the crepe batter needs to refrigerate for at least an hour or up to overnight in the fridge. Start by combining the crepe ingredients in a blender or food processor fitted with the "S" blade. Pour the batter into a container or bowl, cover and refrigerate. When the batter is ready, heat up a 9 or 10" crepe pan on a medium flame.
Spray lightly with cooking spray. Measure out ¼ c of batter and pour into the middle of the pan. Working quickly, tip the pan in a circular motion until the whole pan is covered in batter. Let the crepe cook for about 1 minute, or until the edges begin to curl. Lift up the crepe with a spatula and turn over onto a plate. DO NOT attempt to flip the crepe in the pan. Continue with the remaining batter.
Once the batter is all used up, combine the filling ingredients in a bowl. Fill and roll according the directions below:
Once all the blintzes are filled and rolled, sear them off in butter until golden brown on both sides. That's how to make classic cheese blintzes!
Storing and Freezing:
Crepes: Place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months. If frozen, thaw in the refrigerator. Remove stack from the bag, and reheat in a microwave at HIGH for 15 seconds.
Filling: the cheese filling can be made up to 2 days in advance, kept refrigerated in a tightly sealed container. Drain any liquid that accumulates.
Ready rolled blintzes: uncooked blintzes can be made up to 2 days in advance and kept refrigerated in a tightly sealed container. They can be frozen individually on a tray, then wrapped individually and frozen for up to 3 months.
Cooked Blintzes: The cooked blintzes can be refrigerated for up to 1 day; they can be frozen, using the method for uncooked blintzes. Defrost in the refrigerator and reheat, uncovered, in a 350-degree oven until warmed through.
Frequently asked questions on how to make classic cheese blintzes
What do you eat cheese blintzes with?
They are amazing on their own or can be topped with powdered sugar, whipped cream, hot fudge, or fruit!
When is it customary to eat cheese blintzes?
Cheese blintzes are traditionally eaten on the holiday of Shavuot.
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How to make classic cheese blintzes
Equipment
- 10" crepe pan
Ingredients
Crepes:
- 6 large eggs
- ⅓ cups sugar
- 1 ½ cups flour
- ½ cup water
- 1 cup milk
- pinch of salt
Filling:
- 1 lb farmers cheese
- ½ cup sugar
- 1 tablespoon vanilla sugar
- 1 large egg
- 1 egg yolk
- zest of 1 lemon optional
Instructions
- You need to plan a little in advance since the crepe batter needs to refrigerate for at least an hour or up to overnight in the fridge. Start by combining the crepe ingredients in a blender or food processor fitted with the "S" blade. Pour the batter into a container or bowl, cover and refrigerate. When the batter is ready, heat up the crepe pan on a medium flame.
- Spray lightly with cooking spray. Measure out ¼ c of batter and pour into the middle of the pan. Working quickly, tip the pan in a circular motion until the whole pan is covered in batter. Let the crepe cook for about 1 minute, or until the edges begin to curl. Lift up the crepe with a spatula and turn over onto a plate. DO NOT attempt to flip the crepe in the pan. Continue with the remaining batter.
- Once the batter is all used up, combine the filling ingredients in a bowl. Place 2 tablespoon of filling on the bottom half of a crepe. Fold it over ⅓ of the way towards to center of the crepe so the filling is covered. Fold in the two sides. Roll from the bottom. Repeat with the remaining crepes.
- Heat butter in a skillet and cook the blintzes seam side down first until golden and brown. Flip and brown the top. Remove from the pan and continue with remaining blintzes.
