Recipe: Cheese Blintzes


I love Cheese Blintzes… and have ever since I was a little girl. My Mom would make them periodically for supper with a bowl of soup…. The crisp outside and the warm delicious cheese filling… topped with sour cream… I was in heaven.

My Mom used the frozen variety… and as I got older and ate out with my friends or dates (specifically my husband when we were dating), we’d often go to Jewish delis.

The New York deli is unmatched… I’ve lived in numerous places and traveled enough to sample it elsewhere… but nothing comes close to a New York Jewish deli…. okay.. some have come close… put truth be told… they were usually New York transplants…. (I’m sure I’ll get some reaction from that statement)…

Anyway before I get totally off track here… a lot of these delis would have a restaurant portion of the store… and Blintzes would invariably be on the menu…. and these were not the frozen variety… these blintzes made the frozen type pale in comparison… topped with sour cream… well… just heaven on earth.

So just what are blintzes?… well ….they’re a crepe of sorts with fillings… usually cheese or a fruit type… sometimes potato (those are terrific with applesauce)… the crepe is rolled up and then fried in oil so the crepe becomes a bit crisp.

For a little history....

The English word blintz comes from the Yiddish word blintze, which in turn comes from the word blin which has Slavic origins.

According to Wikipedia…. Blins had a ritual significance for early Slavic people in pre-Christian times since they were a symbol of the sun, due to the round form (mine were never round.. but we’ll continue right along with the history)….They were traditionally prepared at the end of winter to honor the rebirth of the new sun (Butter Week… I like the name of that… Paula Deen are you listening?). This tradition was adopted by the Orthodox church and is carried on to the present day.

Blintzes were made popular in the United States by Jewish immigrants who used them in Jewish cuisine. They are traditionally served on holidays such as Chanukah (when oil played a pivotal role in the miracle of the Chanukah story) and Shavuot (when dairy dishes are traditionally served).

Blintzes are usually topped with butter, sour cream (my personal favorite), jam, honey or applesauce. A caviar filling is popular in Russian style cocktail parties.

My recipe for cheese blintzes is virtually the same as my Cheese Filled Crepes…. except they are rolled up and then fried in a bit of butter or oil until they’re a little crispy. The heat from cooking these also slightly changes the texture of the cheese filling… the filling becomes a bit smoother…

I topped these with a little blueberry pie filling and sour cream… actually… I’ll be honest… I pigged out a little… I had a couple with just sour cream too. Ahhhh… life is good.

TIPS

I made mine using my beloved crepe pan…. but… it tends to be on the large side (about 8 ½ inch)… I usually prefer making my crepes for blintzes a little smaller (about 6 inch)… but these worked fine too….

You can fill blintzes with fruit pie fillings as well…. those are yummy too!

To make the crepes....see my previous posts ….the Crepes recipe and Crepe Making Tips.

They really aren’t hard to make… and you can make the crepes and filling ahead of time and just assemble and fry them when you want to make them.

I hope you try this delicious dish!






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Recipe: Cheese Blintzes

All you need:

Crepes
Oil or butter for frying
Sour cream for topping
Pie filling for topping (optional)

Cheese Filling Ingredients:

1 pkg. (7.5 oz.) Farmer Cheese
¾ cup sour cream
¼ cup sugar
1/8 teaspoon salt

All you need to do:

Make your crepes and stack them with waxed paper between each so they won’t stick to each other.

In a medium bowl mix the filling ingredients until well incorporated.




Fill each crepe up the center with about ¼ cup filling (amount will vary with the size of the crepe) leaving a wide border on all sides.







Fold in toward the center, the top and bottom.







Then fold one side over the center.








Then fold the other side toward the center.





Heat enough butter or oil to coat a large skillet over medium high heat.

Carefully place the blintz in the heated skillet and cook over medium high heat until the bottom is browned and crispy.

Carefully flip the blintz over and cook until the other side is browned and crispy.

Remove from the pan and drain on paper towels to get off the excess grease.

Serve hot with toppings.

5 comments:

Donna-FFW said...

My granny used to make a simple version of this, using a similiar filling, but she would use wonder bread, roll it out, then coat it in melted butter, cinnamon and sugar, roll it up and bake it:) You brought back some nice memories. I love your crepe version.

A Year on the Grill said...

I have never tried to make these, you make them sound easy...

Linda said...

Donna... very cool... I never heard of using bread... but the butter, cinnamon and sugar sound really good with it.

Linda said...

Grill... they really are easy... if you make crepes.. you can make blintzes... they taste so good... I just had the last of them for lunch... yummmm

highlandsranchfoodie said...

These just look wonderful! I don't think I've ever had one. Thanks for all of the information and the recipe.

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