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Cheese Blintzes with Cherry Sauce

September 26, 2015 by Molly Georgakis in RECIPES

Cheese blintzes are one of my favorite holiday delicacies.  I make these, using my mother's recipe, each year for the Yom Kippur break fast and this year was no exception.   A few small changes to the recipe this year yielded excellent results. Here's the original recipe, with my changes listed below:

Cheese Blintzes, by Ruth Apter

INGREDIENTS
For the Batter:

  • 2 eggs
  • 1/2 cup sifted flour
  • 3/4 cup water
  • 1 tbs melted butter
  • pinch of salt

For the filling:

  • 1 lb. cottage cheese or cream cheese. I use a mixture of both.
  • 1 egg yolk
  • 1 tbs sugar
  • dash of salt
  • dash of cinnamon or a few drops of vanilla. I use vanilla

INSTRUCTIONS
Make the crepes and let cool.

  • Make a thin batter of beaten, eggs, flour added alternately with the liquid while beating with a fork
  • Work in the butter and salt until smooth
  • Heat butter in a small (7"- 8") skillet
  • Drop about two tablespoons of batter into the pan and turn to cover the bottom  
  • Once set, flip crepe over and finish cooking
  • Turn out onto a rack or wax paper to cool

Make the filling and assemble the crepes:

  • Mix filling with a fork to a spreadable consistency
  • Drop 1-2 tablespoons on crepe
  • Roll up each blintz, tucking in the ends
  • Fry them in butter until nicely browned on both sides
  • Serve with sour cream and stewed fruit (I use pie filling)

This year, I made the following tweaks, and was thrilled with the finished product:

  1. I made a double recipe of the batter (I usually get 8 crepes out of a single recipe, so this resulted in 16 plus a small one for "testing")
  2. I pulsed one pound of Friendship 1% small curd cottage cheese, briefly strained to remove any excess moisture, in the food processor until smooth
  3. I added 8 ounces of softened cream cheese to the cottage cheese and pulsed to fully incorporate it
  4. I added a homemade cherry sauce (recipe below)
  5. I never fry the blitzes once they are assembled. Instead, I place them seam side down in a casserole dish and bake them at 350 until they are warmed through.

Cherry Sauce (taken from Taste of Home)

INGREDIENTS

  • 1 pound fresh or frozen pitted sweet cherries ( I had frozen on hand so I used them)
  • 2/3 cup plus 1 tablespoon water, divided
  • 1/4 cup sugar
  • 1 tablespoon cornstarch

INSTRUCTIONS

  • In a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat
  • Reduce heat; cover and simmer for 5 minutes or until heated through
  • Combine cornstarch and remaining water until smooth; stir into cherry mixture
  • Bring to a boil; cook and stir for 2 minutes or until thickened

These really are far too good to eat only once a year.  They would make the perfect brunch addition, or can even serve as a dessert.  Or, make the crepes and fill them with Nutella for a decadent treat.

September 26, 2015 /Molly Georgakis
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