Blintz wrappers resemble crepes or very thin pancakes. Enjoy these cheese blintzes with their time-honored partners: sour cream and fruit preserves. Or top your cheese blintzes with a fresh blueberry or strawberry sauce.
Preparation time: 25 minutes, plus 1 hour to chill the wrapper batter
Cooking time: 40 to 45 minutes
Yield: 6 servings (12 blintzes)
Keeping kosher: Dairy
1 1/4 cups milk, plus a little more if needed to thin the batter
3/4 cup flour, sifted
1/2 teaspoon salt
6 tablespoons butter
2 to 3 teaspoons vegetable oil for brushing pan
2 cups farmers’ cheese (about 1 lb.)
3 tablespoons cream cheese, softened
5 tablespoons cottage cheese
3 to 4 tablespoons sugar
1/4 to 1/2 teaspoon ground cinnamon
Sour cream or yogurt, for serving
Fruit preserves, for serving
Combine milk and 3 eggs, flour, and salt in a blender.
Blend on high speed, scraping down sides of blender once or twice, about 1 minute or until batter is smooth.
Pour the batter into a bowl, cover, and refrigerate about 1 hour or up to 1 day.
After batter has chilled at least 1 hour, melt 2 tablespoons butter in a small saucepan over low heat.
Stir batter well.
Gradually whisk melted butter into batter.
The batter should have consistency of whipping cream. If it’s too thick, gradually whisk in more milk, about 1 teaspoon at a time.
Heat an 8- or 9-inch pan over medium-high heat.
Sprinkle the pan with a few drops of water.
If the water immediately sizzles, the pan is hot enough.
Brush the pan lightly with oil.
Remove the pan from the heat and hold it near the bowl of batter.
Quickly spoon 3 tablespoons of batter near the edge of the pan, tilting and swirling the pan until its base is covered with a thin layer of batter.
Return the pan to medium heat.
Loosen the edges of the pancake with a spatula.
Discard any pieces that cling to the pan’s sides.
Cook until the pancake’s bottom browns very lightly.
Slide it out onto a plate, with its uncooked side facing up.
Repeat Steps 11 through 16 with the remaining batter.
Stir the batter occasionally with the whisk. Brush the pan with more oil if the wrappers begin to stick.
If the batter thickens on standing, whisk in a little more milk, 1 teaspoon at a time.
Cover the wrappers with plastic wrap and a kitchen towel to keep them warm.
Mash the farmers’ cheese, cream cheese, and cottage cheese in a bowl.
Separate the remaining 2 eggs.
Add the egg yolks, sugar, and cinnamon to the bowl.
Beat until smooth and blended.
Spoon 2 1/2 to 3 tablespoons of filling onto the brown side (the cooked side) of each wrapper near one edge.
Fold over the edges to the right and left of the filling so that each side covers about half the filling.
Roll it in a cigar shape, beginning at the edge with the filling.
Preheat the oven to 425 degrees.
Butter a 13-x-9-inch baking dish.
Arrange the blintzes in one layer in the dish.
Cut the remaining tablespoons of butter into 24 small pieces.
Dot each blintz with 2 small pieces of butter.
Bake for 15 minutes, or until heated through and lightly browned.
Serve the blintzes hot, with sour cream and preserves.