A classic recipe for homemade cheese blintzes, featuring delicate crepes filled with a simple dry cottage cheese mixture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cheese Filling | |
| 1 (16 oz) package | Dry Cottage Cheese |
| 1 | Egg |
| 2 tablespoons | Butter, melted |
| 1/2 teaspoon | Salt |
| For the Crepes (Dough) | |
| 2 | Eggs, beaten |
| 1/2 cup+ | Water |
| 1/2 cup | All-Purpose Flour |
| 1 pinch | Salt |
| For Frying | Butter |
Instructions
- To make the filling: Place the dry cottage cheese in a cheesecloth or fine-mesh sieve and press to remove any excess liquid. In a bowl, mix the squeezed cheese, egg, 2 tablespoons of melted butter, and 1/2 teaspoon of salt until very well combined. Set aside.
- To make the crepe batter: In another bowl, whisk together the 2 beaten eggs, 1/2 cup of water, flour, and a pinch of salt. The batter should be the consistency of a thin paste.
- Heat a lightly buttered frying pan or crepe pan over medium heat.
- Stir the batter, then pour about 1/4 cup into the hot pan, swirling to create a thin, round crepe.
- Cook for 1-2 minutes until the top appears dry and the bottom is lightly browned. (Traditionally, blintz crepes are only cooked on one side).
- Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter, stirring the batter and re-buttering the pan for each crepe.
- To assemble: Place a cooked crepe on a flat surface (cooked side up). Place about 1 tablespoon of the cheese filling near one edge. Fold in the sides, then roll up tightly like a small burrito.
- At this point, you can fry the completed blintzes in butter until golden brown on all sides and heated through.
Note
The recipe card notes that if the batter thickens as it sits, you should thin it with a little more water. Be sure to stir the batter before making each crepe.
