Roberta's Blintzes

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Roberta Tishmans Blintzes Recipe

"I first learned to make blintzes from my mother when I was a little girl. It quickly became a family favorite, and today, my twin brother and I keep up the tradition by making large batches of blintzes three to four times a year. There’s something very reassuring about knowing that we can pull one or two of these little gems out of the freezer at a moment’s notice for a tasty and nourishing breakfast or dinner."

Ingredients

For the Blintzes:

I cup flour
2 Tablespoons + 1 teaspoon sugar
1/2 teaspoon salt
4 large eggs
1-1/4 cups whole milk
Zest of 1 lemon
1/2 teaspoon vanilla
1 Tablespoon vegetable oil

For the Filling:

1 pound farmer’s cheese at room temperature
2 large egg yolks
2 Tablespoons + 1 teaspoon sugar
1/2 teaspoon vanilla
2 Tablespoons lemon juice

Directions

Method for the Crepe

Sift together flour, sugar and salt into a medium bowl and set aside.

Put eggs into a large mixing bowl and whisk until thoroughly blended, then add milk, lemon zest, vanilla and oil, whisking until well combined.

Gradually add flour mixture, whisking until the batter is almost completely smooth. Pour batter into a bowl. Use ladle to place 1 cup of batter into a glass measuring cup, replenishing it until all the batter is gone.

Heat an 8” crepe or nonstick skillet over medium heat. Swirl a very small amount of butter around the bottom of the pan. Pour 1/4 cup of batter into the center of the skillet. Working quickly, tilt and swirl the skillet, allowing the batter to coat the bottom of the skillet evenly. Pour the excess batter back into the measuring cup. Cook the blintzes until the underside is pale brown and the top is dry to the touch, 1 to 1-1/2 minutes. Repeat with the remaining batter to make approximately 24 blintzes in all, stacking them on top of each other with wax paper at the bottom of the stack. No worries, they will not stick to each other. Set aside.

For the Filling

Put cheeses, egg yolks, sugar, vanilla and lemon juice into a large bowl and mix with a wooden spoon until thoroughly combined.

With the cooked side of the blintze facing up, spread about 2 rounded Table-spoons of the filling along the bottom third of each blintz, then roll up into a loose cylinder, folding in the ends halfway through to create a thin, sealed cigar.

The blintzes can be individually wrapped in wax paper, then covered with tin foil and stored in freeze