Mom’s Blintzes

Name: Mom’s Blintzes
Yield: makes 12 to 14 blintzes
Ingredients: 2 cups all-purpose flour; 2 teaspoons kosher salt; 4 extra-large eggs; 2 cups milk; 3 tablespoons unsalted butter, melted and cooled; 1 to 2 teaspoons softened butter for cooking the crêpes; 8 ounces cream cheese, at room temperature; 8 ounces farmer cheese, at room temperature (you can substitute ricotta, though it is very different; it’s best to use farmer cheese if you can find it); 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 2 extra-large egg yolks, at room temperature; 1/4 teaspoon kosher salt; 2 teaspoons fresh lemon juice

December 14, 2011

A traditional Jewish variation on the crêpe, the blintz can be filled with anything from berries to cheese to mashed potatoes. My mother fills hers with cream cheese and farmer cheese and serves them with a fruit compote. Serve three blintzes per person, accompanied by Blackberry Compote (page 276), strawberry compote (see page 276), sautéed bananas (see Banana Walnut Pancakes, page 122), or Strawberry Jam (page 280). A bit of advice from Mom: Be sure to have all your filling ingredients at room temperature before beginning this recipe, otherwise, it’s difficult to mix everything evenly. Serve with Sliced Melon and Raspberries with Port Syrup (page 228).

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