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Recipe Detail

Cheese Blintzes With Sour Cream and Fruit Preserves

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Number of Servings:

Ingredients:

  1. 6 - large eggs beaten
  2. 1 cups - water
  3. 1 cups - whole milk
  4. 1/2 teaspoons - salt
  5. 1 cups - all-purpose flour
  6. 12 tablespoons - unsalted butter plus more as needed
  7. - Sour cream for serving
  8. 1 pounds - cottage cheese or farmers' cheese
  9. 1 cups - fresh ricotta
  10. 1 tablespoons - melted butter
  11. 2 - large egg yolks
  12. -

Directions:

1. In a large bowl, use an electric mixer or wire whisk to beat eggs, 1 cup water, milk, salt and flour together until smooth. (Batter will be very thin.) Strain through a medium mesh strainer into a bowl. Set aside for at least 30 minutes.

2. Meanwhile, in a medium bowl, stir filling ingredients until combined.

3. Heat an 8- to 10-inch nonstick frying pan over medium heat. Once hot, melt 1/2 teaspoon butter, then pour 1/3 cup batter into pan. Swirl pan so batter coats bottom and cook until golden brown, 11/2 -2 minutes. Use a spatula to lift edge of blintz, grab edge with fingers, slip spatula underneath blintz and quickly flip. Cook until done but not 1 minute more. Slide finished blintz out of pan and transfer to a plate. Repeat with remaining batter, adding butter to pan between blintzes as needed. Stack finished blintzes on top of one another.

4. Place each blintz, dark side up, on a work surface. Spread 2-3 tablespoons cheese filling over blintz. Roll up and turn blintz over to hide seam. Repeat until all blintzes are filled.

5. Fry blintzes: Melt 2 tablespoons butter in frying pan over medium heat. Fry blintzes, a few at a time, turning once, until golden, about 5 minutes.

6. To serve, place 2-3 blintzes on each plate and top with a dollop of sour cream and preserves.

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