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!
- 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
- 500g firm cottage cheese
- 500g light ricotta cheese
- 1 egg
- 2 t stevia powder
- 1 t vanilla
- 2 cups sliced strawberries
- Blend all wet crepe ingredients together, then add in flour. I used an immersion blender to make it super smooth.
- Refrigerate batter at least 1 hour.
- Blend together all filling ingredients (except strawberries). I used an immersion blender here as well.
- Fold strawberries into mixture.
- 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).
- 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.
- 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.
- When crepes are filled, cook on same temperature for 3 minutes a side.
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.
Blintzes are traditionally topped with apple sauce or sour cream. I served them with more strawberries.
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?