Bubbe’s Cheese Blintzes
These are basic cheese blintzes…my mother’s basic cheese blintzes! To me, they are the defining blintz, and nothing brings back the food memories of my childhood more than this blintz. Mild, buttery, cheesy and creamy—the ultimate comfort food! Their smell, taste and abundance are imprinted on all of us. Bubbe’s grandchildren were lucky enough to be served up hundreds of fresh homemade blintzes out of a well-worn frying pan and onto mismatched dishes at her small round kitchen table. She always had strawberry jam or fresh strawberry sauce for those who liked them sweet. My preference, then and now, is just a plain Bubbe Cheese Blintz.
- Crepe Batter
- 3 cups flour
- 6–7 cups skim milk at room temperature
- 7 eggs at room temperature
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 pounds farmer's cheese*
- 3 eggs
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 2 tablespoons sugar
- 1 teaspoon salt
- To Serve
- 2–3 tablespoons butter
- Optional toppings: sour cream, strawberry preserves, fruit topping
- To make the batter, mix ingredients in a blender or in a large deep bowl using an immersion stick blender until there are no visible lumps. (If you’re having a hard time with lumps in the batter, try pouring the batter through a mesh strainer over a bowl. Mash up the lumps with a spoon, adding additional milk if needed, or if you’re pressed for time, just throw the lumps away and start cooking.) Let batter rest for about 30 minutes.
- To make the filling, mix all ingredients together by hand or with a stick blender or electric beater. Set aside while making blintz crepes.
- Line a baking sheet with wax paper. Heat a nonstick, stainless steel or cast iron crepe pan or small shallow frying pan over medium heat before smearing butter lightly on pan. (I use wax paper to hold the butter and lightly spread it on the pan.)
- Pour about ¼ to ⅓ cup of batter into the pan and swirl it around the bottom of the heated pan to cover the pan with a thin layer of batter. It may take a few times to get the pan to the right temperature and to figure out the right amount of batter for a thin crepe.
- Cook on one side only until you can see little holes popping through and the edges come away from the sides of the pan, just a few minutes. Don't be discouraged if you mess up the first few crepes. They are delicious plain, so enjoy your mistakes. Flip the crepe out of the pan onto parchment paper or brown paper sacks, uncooked side face down. Repeat process with remaining batter.
- Once the crepe is cooled, place a couple tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough. Roll the dough over the cheese to form a tube about the size of a roll of quarters. Roll the dough over once and fold the sides in. Then continue to roll the dough until the blintz is formed. The uncooked side of the dough should form the outside of the blintz. Place the completed blintz with the seam down on the lined baking sheet. You can use more or less cheese filling based on your preference, but don’t overfill.
- To serve, heat butter in a medium pan, add a few blintzes at a time and sauté until golden brown, a few minutes on each side. Serve with sour cream, strawberry preserves or your favorite fruit topping.
- To serve later, flash-freeze blintzes on baking sheet. When firm, transfer to freezer bags. Keep frozen until ready to eat; then sauté and serve.
- * Farmer’s cheese looks like very small curd, dried cottage cheese. It can be stored in the freezer for a long time if it is vacuum packed, and it is as good as fresh when defrosted.