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Cheese Blintzes with Cherry Sauce

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 15 mins total
30 mins prep

Recipe Filed Under
Cheese, Dairy, Fruit, Jewish, Eastern European, Skillet, Kid-Friendly, Dessert, Breakfast & Brunch, Bridal Shower, Baby Shower, Rosh Hashanah & Yom Kippur, Entertaining

Provided By: Lauren Braun Costello

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Ingredients

Makes: blintzes

Sauce Ingredients:

1 10-ounce bag frozen pitted cherries

1/3 cup sugar

1/3 cup plus 2 tablespoons orange juice or water

1 tablespoon cornstarch

Batter Ingredients:

1/2 cup flour

1/2 teaspoon kosher salt

2 large eggs

2/3 cup whole milk

1 tablespoon unsalted butter, melted

Filling Ingredients:

1/2 pound cream cheese at room temperature

1/2 pound farmer or pot cheese

1 large egg, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 cup sugar

Additional Ingredients:

extra butter for cooking

sour cream for garnish

Directions

First prepare the cherry sauce. In a medium saucepan over medium-high heat, bring the cherries, sugar and 1/3 cup orange juice or water to a boil, stirring frequently. In a small bowl, combine until smooth the 2 tablespoons juice or water and cornstarch; stir this mixture into the cherries. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and set aside.

To make the blintz batter, sift together the flour and salt. In a large bowl, whisk the eggs, milk, and melted butter. Add the flour mixture slowly to the egg mixture, and beat until smooth. Cover and refrigerate for one hour.

Meanwhile, prepare the filling. In a large bowl, beat the cream cheese, farmer cheese, egg, sugar, melted butter, and vanilla until smooth. Set aside.

Heat a small saute pan or crepe pan and brush lightly with melted butter. Using a ladle or measuring cup, pour in just enough batter to cover the bottom of the pan, about 1/4 cup. Cook until firm (do NOT flip -- only brown one side), and remove to a clean cutting board. Repeat until all the batter is used.

Fill each crepe on the browned side with 1/4 cup of filling. Fold in the sides to cover the filling, then roll up the remaining sides to close.

Heat a large saute pan over medium heat and add 2 tablespoon butter. Brown the blintzes seam-side down for about 2 minutes, then flip and cook the other side for another 2 minutes. If necessary, cook in batches.

Serve with the cherry sauce and sour cream, if desired.

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1 Comment

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dawngilbert21

Takes me back to a job with a friend who brought in goodies that his wife made - both from Russia and Natalie loved to send us blintzes, boy were we a lucky group! http://www.kitchendaily.com/recipe/cheese-blintzes-with-cherry-sauce-149398

March 05 2011 at 10:43 PM Report abuse Permalink rate up rate down Reply