Recipe: Cheese Blintzes

From Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman

Friday, March 08, 2013


2 cups whole milk
4 large eggs
1 1/3 cups all-purpose flour

1 1/2 pounds farmer’s cheese
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
Unsalted butter

To make the crepes, combine the milk, eggs, and fl our in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer’s cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.

Melt a pat of butter in a heavy 8- inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel- lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.

Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito- style. Serve the blintzes immediately or rewarm in a 250°F oven.

*It’s very important to use a nonstick skillet!


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Comments [1]

Barbara Taublib

Thank you for the wonderful program. It was a pleasure to hear how
"smoozing" was and is a part of Russ and Daughters. In this world
of internet and texting, we must embrace interacting, talking to each
other and listening to excellent programs you provide.Keep it coming.
You are a joy.

Barbara in Brewster,NY

Mar. 08 2013 01:40 PM

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