One of the few things I miss about living in the East Coast is all the wonderful Jewish delis I used to frequent. Not only did I become a big fan of matzo ball soup and chopped liver, but my all-time favorite deli indulgences were cheese blintzes. In an attempt to bring back my fond memories of the Jewish delis, I made these blintzes. I was fortunate enough to find farmer's cheese here in San Diego, but if you can't find it, you can do a mixture of cottage cheese and ricotta. Mmmmm.
INGREDIENTS (makes about 10 blintzes)
For crepe batter
- 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
- fruit filling or fresh fruit for topping (optional)
Make wrapper batter:
- In a blender blend crepe 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.
- 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, 10 - 15 minutes. Serve with sour cream and either cherry or blueberry pie filling.