How to Make Blintz Style Crepes

A special Eastern European Holiday entree of Shavuot for Jewish people, sometimes referred to as the Feast of Weeks by Christians, was often Blintzes. Enjoyed by many they can be found in pancake restaurants throughout the United States and elsewhere in today's times. Try making your own easy to prepare batch at home! This is a recipe for a sweet dairy cheese version topped with fresh berries and powdered sugar. Enjoy! Fruit fillings such as cherry or strawberry are sometimes used in place of cheese.

Traditional Blintzes with Cheese and Berries

Ingredients

For the Filling:

One and a half cups smooth Ricotta cheese

1/2 cup Mascarpone or Cream Cheese

One egg well beaten

2 Tablespoons powdered sugar

1 t salt

1 Tablespoon butter melted and cooled

For the Crepes

Three large eggs well beaten

One cup flour

1/2 cup whole milk

1/2 cup cream

1/4 cup cold water

2 Tablespoons vegetable oil

One Tablespoon white sugar

1/2 teaspoon salt

1/4 teaspoon vanilla extract

2 T Butter

An additional 6 to 8 Tablespoons butter or canola oil for browning.

Method

1) Preheat oven to 325 F. In a food processor or blender mix all of the dry ingredients for the crepes. Next mix thoroughly in the wet ingredients until blended but do not over mix.

2) For the filling mix together all of the ingredients until smooth and chill covered for twenty minutes.

3) In a ten inch circular frying pan place melted butter and only enough batter to coat the bottom of the pan in one layer swirling immediately to make a circular shape. Cook for roughly one minute until golden on the edges and flip for thirty to forty more seconds.

4) Cool the crepes on a plate. Take each crepe and place roughly 3 tablespoons of the filling an inch or two from one side so it can be folded over the filling. Next fold the top and bottom inwards over the filling and roll up the fourth side over the middle to create a rectangular shape.

5) Melt additional butter and fry each blintz for two additional minutes total to seal until light golden color forms on the edges.

For the toppings serve with fresh sliced Strawberries, Blueberries or Cherries (pits removed). If desired, simmer the berries in a bit of sugar and water first to create a fresh tasting sauce to spoon over the top hot or room temperature. Add a tablespoon Sour Cream, or Mascarpone to the top if desired or dust with powdered sugar.

Enjoy!

World Cuisine Today Magazine

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