📝 About This Recipe
A cornerstone of Ashkenazi Jewish tradition, these cheese blintzes are a celebration of dairy and light, crisp textures. Each delicate, paper-thin crepe (the 'blech') is hand-rolled around a cloud-like filling of farmer’s cheese and lemon-scented ricotta, then pan-seared to a shattering golden finish. Perfect for Hanukkah, they represent a decadent tribute to the miracle of the oil and the bravery of Judith, offering a perfect balance of sweet, tangy, and savory notes.
🥗 Ingredients
Crepe Batter
- 1 cup All-purpose flour (sifted)
- 1 cup Whole milk (room temperature)
- 1/2 cup Water
- 4 Large eggs (at room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Kosher salt
Cheese Filling
- 12 ounces Farmer's cheese (or well-drained dry curd cottage cheese)
- 4 ounces Whole milk ricotta
- 2 ounces Cream cheese (softened)
- 1 Egg yolk (to bind the filling)
- 3 tablespoons Confectioners' sugar (adjust to taste)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 teaspoon Lemon zest (finely grated)
For Frying and Garnish
- 4 tablespoons Unsalted butter (for the final pan-sear)
- 1/2 cup Sour cream (for serving)
- 1 cup Fresh blueberries or raspberries
- 1/2 cup Fruit preserves (strawberry or apricot)
👨🍳 Instructions
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1
In a blender, combine the milk, water, 4 eggs, melted butter, sugar, salt, and flour. Pulse for 20-30 seconds until the batter is completely smooth and bubbles form on top.
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2
Transfer the batter to a bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and ensures a tender crepe.
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3
While the batter rests, prepare the filling. In a medium bowl, mash the farmer's cheese with a fork. Mix in the ricotta, softened cream cheese, egg yolk, confectioners' sugar, vanilla, and lemon zest until well combined but still slightly textured.
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4
Heat a 8 or 9-inch non-stick skillet or crepe pan over medium heat. Lightly brush with a tiny amount of butter or oil.
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5
Pour about 1/4 cup of batter into the center of the pan, immediately swirling it to coat the bottom in a thin, even layer. Pour any excess batter back into the bowl if necessary.
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6
Cook the crepe on ONE SIDE ONLY for about 60-90 seconds, until the edges start to curl and the top looks set and dry. The bottom should be very pale, not browned.
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7
Flip the pan over a plate to release the crepe. Stack the crepes as you go, with the cooked side facing up. Don't worry, they won't stick together once they cool slightly.
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8
To assemble, place one crepe on a clean work surface with the cooked side facing up. Place 2 generous tablespoons of the cheese filling in the lower third of the crepe.
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9
Fold the bottom edge over the filling, then fold in the two sides like an envelope. Roll the crepe upward tightly to form a neat rectangular parcel.
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10
Repeat the process until all crepes and filling are used. At this point, the blintzes can be refrigerated for later or cooked immediately.
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11
In a large skillet, melt 2 tablespoons of butter over medium heat. Place the blintzes in the pan, seam-side down, to seal them.
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12
Fry for 2-3 minutes per side until they are deep golden brown and the cheese filling is heated through and slightly molten.
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13
Serve immediately while hot and crisp, garnished with a dollop of sour cream and a spoonful of fruit preserves or fresh berries.
💡 Chef's Tips
Resting the batter is non-negotiable; it prevents the crepes from being rubbery. If your farmer's cheese is very wet, strain it through cheesecloth for an hour to prevent a soggy filling. Only cook the crepe on one side; the 'raw' side will be on the outside when you fry the final blintz, leading to a much crispier finish. Don't overfill the blintzes or they will burst in the pan during the final fry. If you want to freeze them, do so after rolling but before the final frying step.
🍽️ Serving Suggestions
Serve with a side of warm homemade applesauce for a classic Hanukkah pairing. Pair with a glass of chilled dessert wine like a Late Harvest Riesling. A hot cup of Earl Grey tea with lemon complements the citrus notes in the cheese. For a savory-sweet brunch, serve alongside smoked salmon and a crisp cucumber salad. Top with a dusting of cinnamon sugar for extra crunch and warmth.