Equipment
Ingredients
batter
- 2 egg
- 240 ml milk
- 120 g all-purpose flour
- 2½ ml vanilla extract
- 1 g salt, fine
- 14 g unsalted butter, melted
- 28 g unsalted butter, for frying
filling
- 340 g farmer's cheese
- 115 g cream cheese, softened
- 67 g granulated sugar
- 5 ml lemon juice
- 5 ml vanilla extract
- 1 egg yolk
- 1 g salt, fine
toppings
- 10 g powdered sugar
- 100 g strawberries, thinly sliced
- 60 ml sour cream
- 60 ml greek yogurt
Nutrition (per serving)
Method
Whisk the eggs, milk, salt, and vanilla extract in a large bowl until combined.
Gradually stir the flour into the egg mixture until the batter is smooth and free of lumps.
In a separate bowl, combine the farmer's cheese, cream cheese, sugar, lemon juice, vanilla, egg yolk, and salt, mixing until smooth.
Heat a lightly greased 15cm (6-inch) skillet over medium heat (175°C/350°F) until hot.
Pour a small ladle of batter into the pan and swirl immediately to create a thin, even coating on the bottom.
Cook the crepe until the surface bubbles and the top appears dry and set.
Slide the finished crepe onto a plate and repeat the process for the remaining batter.
Place approximately 15g (1 tablespoon) of cheese filling onto the edge of a crepe with the browned side facing up.
Fold the crepe over the filling once, tuck in the sides, and roll forward to form a tight cylinder.
Melt 28g of butter in the skillet over medium heat (175°C/350°F).
Place the blintzes seam-side down in the skillet and fry for 2 minutes per side until golden brown.
Serve the blintzes warm with sour cream, yogurt, strawberries, and powdered sugar.
Chef's Notes
- For the smoothest batter, let it rest in the refrigerator for at least 30 minutes (or up to 24 hours) before cooking. This allows the gluten to relax, resulting in more tender crepes.
- Don't overcrowd the pan when frying the blintzes. Cook them in batches to ensure even browning and crispiness. You want enough space to easily flip them.
- For an extra-rich filling, consider adding a touch of orange zest along with the lemon zest. It complements the creamy cheese beautifully.
- The key to thin crepes is a non-stick skillet and a thin layer of batter. Swirl the pan immediately after pouring to distribute the batter evenly.
- When assembling the blintzes, ensure the crepe is completely cooled before adding the filling to prevent it from becoming too soggy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze before the final frying step for best results.
Reheating: Reheat in a skillet over medium heat with a small amount of butter to restore crispness.
