A few days ago I decided to make blintzes. I have never, ever, in my life made crepes or blintzes of any sort so this was a complete experiment. The process was fairly easy and quick and the outcome was delicious.

Next time, though, I think I’ll add some sort of a fruit topping or filling. Honestly, I love blintzes so much that I can just eat them as is - without any filling or topping at all.

After reading the recipe, I looked at the reviews (I usually do this) and noticed that most people said that they didn’t get 10 blintzes from the recipe. I’m not sure what they were doing wrong, but I got exactly 10. I bet they weren’t making them thin enough - so if you are heavy handed or want to make lots, just double the recipe. It’s not difficult and the blintzes only take a few seconds to cook.

Also, the recipe says to mix the ingredients in a blender. Yeah - no way was I going to get more dishes dirty so I just did everything by hand with a whisk or a fork. Super easy - trust me!

Cheese Blintzes
(recipe from epicurious.com)
Makes 10 blintzes

Ingredients:

• 3 large eggs
• 1/4 cup water
• 1/4 cup milk
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1 tablespoon unsalted butter

• 1 1/2 cups farmer cheese
• 2 cups cottage cheese
• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 tablespoon all-purpose flour

Make wrapper batter:
In a blender blend wrapper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.

Make filling:
In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.

Preheat oven to 250°F. and line a baking sheet with parchment paper.

Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.