by merrill
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Photo by James Ransom
1 cup milk, plus more if needed Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 tablespoon vegetable oil, plus more for frying Ask a question about this ingredient
Pinch salt Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
2 7.5-ounce packages (Avi's grandmother recommends Friendship brand) farmer cheese, salted Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
Zest of 1 lemon Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
To make the pancake batter, whisk together the milk, eggs, oil and salt in a large bowl. Add the flour gradually, whisking constantly until the batter is smooth. Set aside.
Ask a question about this stepStir together all of the filling ingredients in a small bowl. Set aside.
Ask a question about this stepSet an 8-inch frying pan (I used a non-stick crepe pan) on medium heat. When the pan is hot, add a swipe of butter. Pour in 2 to 3 tablespoons of the pancake batter, swirling the pan to create a thin pancake. (If the batter seems to thick and you have trouble swirling it evenly in the pan, whisk in a little more milk.) Cook the pancake about 30 seconds, until the top looks dry and the edges start to curl. Use your fingers or a spatula to remove the pancake and set aside on a plate to cool. Then, make as many more pancakes as the batter will allow.
Ask a question about this stepLet the pancakes cool a little. Lay out about 4 pancakes, pale side up, and put about 1 1/2 tablespoons of the filling in the center of each. Fold each of the pancakes up into a square package, making sure the corners are completely closed.
Ask a question about this stepHeat 2 teaspoons vegetable oil and 1 1/2 tablespoons butter in a large frying pan over medium heat. Cook the blintzes in batches until deep golden brown and warmed through, 2 to 3 minutes per side. Sprinkle with powdered sugar and serve with applesauce on the side if you like.
Ask a question about this steploretak, yes, ricotta should work just fine. Please accept my apologies for the very belated response.
I use small curd cottage cheese all the time for blintzes. Its a wetter version but it still tastes great. I guess comes down to your preference of ricotta vs cottage cheese.
My sincere apologies, davegorf: I didn't receive email alerts when you or loretak commented (still working out some bugs with the new site), but I just received fredthejazzman's reminder -- twice, no less! In answer to your question, it may help to look at the photo slideshow attached to this recipe. You basically fold two opposite sides towards each other and over the filling until the rounded edges meet, and then do the same with the other two sides, thereby forming a square shape!
These look great. Can you elaborate a little on the folding? Round pancake to square package??? Thanks.
I AM SURPRISED THAT 18 DAYS LATER YOU HAVE NOT GOTTEN AN ANSWER TO YOUR QUSTION
I AM SURPRISED THAT 18 DAYS LATER YOU HAVE NOT GOTTEN AN ANSWER TO YOUR QUESTION
We can't get farmers cheese in our area, think ricotta would work about the same?
Brette is the Editorial Assistant of Food52.
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First, you make the batter for the pancakes -- starting with eggs.
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A little milk...
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A little oil...
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And a good whisk!
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Then, it's time to combine the wet ingredients with the flour -- slow but steady wins the race!
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This is really a gorgeous batter.
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Now, onto the filling!
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Farmer's cheese is the base -- crumbly, creamy and a little salty.
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I added lemon zest. Because why not?
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More eggs -- this time, you use just the yolks.
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A splash of vanilla, but not too much!
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I cut back on the sugar because I wanted a filling that was just barely sweet -- add more if you like.
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So pretty!
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Time to make the pancakes -- really crepes. If your batter isn't thin enough to swirl around like this, you can add a little more milk.
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I used a non-stick crepe pan, which worked beautifully.
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No need to flip the crepes -- as soon as the batter on top looks dry, they're done!
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Time for the assembly.
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I found it easiest to put together a few at a time.
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The pancake will stick to the filling as you fold, which is handy.
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Turns out blintzes come in all sorts of shapes and sizes.
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I went with square!
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A quick swim in some hot butter browns the edges and heats the filling through.
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I served mine with applesauce, but they're delicious on their own too!
I made these with ricotta (homemade!) Tasted like my grandmother's - the lemon zest is perfection. She never served applesauce on the side - either her home canned blueberry sauce or sour cream, a squeeze of lemon, and a sprinkling of sugar.