Ingredients
- 1 lb unsalted farmer's cheese
- 4 oz cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 tbsp vanilla
- 1 tbsp grated lemon zest (optional)
- 1 cup wheat germ (optional)
- 1 tbsp grapeseed or canola oil, plus more, if needed
- 1 tbsp unsalted butter, plus more, if needed
- confectioners' sugar, for dusting (optional)
- sour cream, maple syrup and/or fresh fruit, such as berries or sliced peaches for serving
Directions
Place a colander in a sink. Place the farmer’s cheese in the colander and let drain for 15 minutes. Double a large sheet of paper towels, turn the cheese onto it, enclose it in the towels, and press it to extract more liquid.
In a medium bowl, combine the farmer’s cheese, cream cheese, sugar, egg, vanilla, and zest and wheat germ, if using. Beat until the mixture is fairly smooth.
Place a crêpe, darker side up, on a work surface. Place 2 tablespoons of the filling in the center. To form the blintz, fold the nearest side over to cover the filling, fold the sides toward the center, then fold again to “close” the blintz. Transfer to a dish, seam side down. Repeat with the remaining crêpes and filling.
In a medium skillet, heat the oil and butter over medium until the butter stops foaming. Working in batches, and adding more oil and butter if needed, fry the blintzes seam side down until golden, about 3 minutes. Turn and repeat on the second side. Transfer the blintzes to paper towels as they’re cooked. (You can keep them warm in the oven, if necessary.)
Transfer the blintzes to serving plates. Dust with confectioners’ sugar, if using, and serve with the accompaniment(s) of choice.
Variation: For strawberry or blueberry blintzes, make the filling without the sugar.
In a glass measuring cup, melt 1/2 cup strawberry or blueberry jam in the microwave for 30 seconds. Alternatively, melt it in a small saucepan over low heat. Let the jam cool before mixing into the filling. For a sweeter filling, add sugar by teaspoons to taste. Form the blintzes and proceed as above.
Recipe courtesy of Kosher Revolution by Geila Hocherman and Arthur Boehm/Kyle Books, 2011.
