I modified and used this recipe to make cheese blintzes in the late 1970s. I remember substituting ricotta cheese for the hoop cheese, and believe I also only made a half-batch. I may have used ground cardamom or no cardamom at all (can't remember either way, but I don't think I ground the seeds myself).
Crepe batter for blintzes:
3 eggs
1 C milk
1/2 tsp salt
2 Tbsp butter or oil
1/4 C flour
butter for frying
Filling:
1 Lb (2 C) Hoop cheese, a soft baker's cheese (I substituted ricotta)
2 eggs
1 Tbsp lemon juice
1/4 tsp salt
2 Tbsp sugar
1/2 tsp powdered cinnamon
seeds from 4 cardamom pods, pounded in a morter
First make the crepes, using the recipe above (or your favorite French crepe recipe) - as listed above, the batter yields a slightly heavier pancake than typical French crepes.
Whip all the crepe batter ingredients together in a blender and set aside for at least an hour to rest. After batter has rested, heat a 6 inch crepe pan - add butter and let sizzle, then pour in about 2 to 3 Tbsp of batter. Tilt pan quickly to spread batter around evenly, and fry over medium flame for about a minute per side or just until it's golden. Continue until the batter is used up and all the crepes have been made, stacking the cooked crepes on a plate.
Prepare the filling - beat all the ingredients together thoroughly with a fork.
Take one crepe, place a good sized spoonful of the filling in the center, then carefully wrap one side over the filling, and begin to roll it. Fold in the edges and continue rolling until it is rolled up. You should end up with a short, plump cylinder with neatly tucked-in ends. Continue in this manner until all the blintzes are ready.
Now, either fry them lightly in butter (several minutes on either side so they are light brown and crisp) or bake them in a shallow, buttered baking dish. Brush the tops with some melted butter, then bake in preheated 425 degree (F) oven for about 15 to 20 minutes. Whether fried or baked, serve piping hot.
Blintzes are traditionally accompanied with sour cream and various preserves. You can serve them with yogurt and honey or other toppings as desired.
Recipe yields about 12 to 15 blintzes, enough for 4 to 5 hungry people.
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