I love cheese blintzes. They are like cheesecake meets crepe. What’s not to love? Your classic blintz doesn’t have fruit inside, but strawberries were in season and I had a lot..so they seemed like the perfect addition.

In other news, Cravings Gone Clean was certified yummly, so I got to be their featured blog of the day!  You can read my fun little interview here. I’ve also got my brownies/blondies showing up in more stores!  For anyone in Toronto, this week I’ll be up to 3 Dark Horse Espresso Bar locations, the one on Queen West is having a 1 week trial, so if you try one, and like it, please let the staff know you’d like to see them there on a regular basis! Stay in the loop on my where to buy page.

Back to the blintzes. If I could make blintzes as fast as I can make pancakes, I’d eat them every day. Sadly I can’t, so cheese blintzes are an occasional weekend treat.

This recipe makes  A LOT of blintzes.  Feel free to cut it in half…but really, once you’re on a blintz making roll, it’s worth putting some good music on, and making a ton, because you will want leftovers, I promise!

Strawberry Cheese Blintzes
Author: 
Recipe type: breakfast, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 7-9
 
Ingredients
  • BATTER:
  • 3 c. flour (I used spelt)
  • 6 eggs
  • 1.5 c. milk (I used almond)
  • 1.5 c. water
  • 6 T coconut oil (or other oil)
  • ¾ t salt
  • FILLING:
  • 500g firm cottage cheese
  • 500g light ricotta cheese
  • 1 egg
  • 2 t stevia powder
  • 1 t vanilla
  • 2 cups sliced strawberries
Instructions
  1. Blend all wet crepe ingredients together, then add in flour. I used an immersion blender to make it super smooth.
  2. Refrigerate batter at least 1 hour.
  3. Blend together all filling ingredients (except strawberries). I used an immersion blender here as well.
  4. Fold strawberries into mixture.
  5. Preheat a non-stick pan to just-under-medium, and coat with some extra oil (because you really don't want your crepes to stick).
  6. Using a ⅛ cup scoop, pour 1 full scoop of batter onto the middle of the pan. Quickly pick up the handle of the pan, and give it a gentle twist so that batter spreads so you've got a 6-7" circle. When the outside is firm, transfer to a plate . Repeat until you've used all the batter, adding oil when necessary.
  7. If you're a good multitasker, you can start filling the crepes with the filling as you're cooking the others. See photos below for filling.
  8. When crepes are filled, cook on same temperature for 3 minutes a side.
Notes
If you're making this big batch and not serving too many people at once, feel free to assemble the crepes, but to cook the filled blintzes only when you're ready to enjoy them.
To assemble your blintzes:

Place one blintz on a clean surface, cooked side up.
Put a couple of heaping tablespoons in the center, lengthwise.  Fold in sides, the the bottom, and then roll over remaining crepe.

 


I made a whole pile!  This wasn’t even all of them.  

Blintzes are traditionally topped with apple sauce or sour cream. I served them with more strawberries.


The perfect bite:

I can’t decide if blintzes are my fave jewish food.  I mean, there is the buffalo.  Tough to contend with the buffalo.  Do you have a favourite culturally traditional food?

Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

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