What’s a blintz? Basically a fresh crepe filled with a cheese filling and topped with fruit. It is a delicious breakfast with fresh made blintzes topped with warm compote which is truly a breakfast delight. I daresay most people I know are unfamiliar with this delicacy, since we live in the rocky mountains. This is a traditional Jewish dish, more popular on the east coast. It also has other cultural backgrounds from the Eastern European countries. It somehow did not come across the plains with the pioneers. Although some people have discovered this delicious treat.
My first experience was at a chain restaurant. I would have to say this was a poor version of the original, it did however peak my interest and I went on to find a better homemade version. Through trial and error I think I found a good easy version.
Blintz Traditional Filling
16-ounce container cottage cheese
15-ounce container ricotta cheese
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons sugar
Combine items together, set in fine mesh colander to let juice drain for 1 hour. Do this ahead of time.
Meanwhile prepare crepes using a basic crepe recipe.
Fill each crepe with 3-4 rounded tablespoons of filling, Place in upper third of crepe spread out in a thick line. Fold the sides in, fold the top down, then loosely roll the crepe into a log.
Heat a medium-sized frying pan, and melt 2 tablespoons of butter until bubbly. Place the blintzes in the butter until they’re lightly browned and warmed throughout. Place blintzes in a buttered 13 x 9-inch pan, place in 170 degree oven to keep warm. Serve hot with warmed fruit, if desired.
A non traditional filling can be made with cream cheese and ricotta
Creamy easy blintz filling
1 (3-ounce) package cream cheese
1 large egg, lightly beaten
2 teaspoons lemon zest
2 teaspoons vanilla
1/4 teaspoon salt
3 tablespoons sugar
2 cups) ricotta cheese
Using an electric mixer, soften the cream cheese by blending until smooth, scrape sides. Add the egg a small amount at a time, blending after each addition until smooth. Scrape the sides of the bowl. After egg and cream cheese are well blended, add lemon zest, vanilla, salt, and sugar. Mix until smooth. By hand fold in the ricotta cheese. Fill the crepes with the filling and prepare as described above.
1/2 cup sugar
2 tablespoons 1 tablespoon cornstarch. (Or instant clear gel, available on Amazon)
1 cup raspberries or blueberries fresh or frozen
1/4 cup water
1 teaspoon lemon zest
1 teaspoon lemon juice
a pinch of salt
1 cup fresh berries
additional fresh fruit and berries for garnish
In a saucepan, whisk together the sugar and cornstarch. Add 1 cup of berries, water, lemon zest, lemon juice and salt. Stirring constantly bring the mixture to a boil over medium heat. About 5 minutes. Remove compote from the heat, let cool for 10 minutes, just before serving add the fresh fruit or berries. Spoon over prepared blintzes.