These thin crêpes are stuffed with a sweetened blend of cheeses before being pan-fried until golden brown and crispy. This recipe first appeared in our December 2013 issue along with David Sax’s article Blissful Blintz.
- 1 cup flour
- 3 1⁄2 tbsp. sugar
- 1⁄2 tsp. kosher salt
- 1 1⁄4 cups milk
- 3 tbsp. canola oil
- 1 3⁄4 tsp. vanilla extract
- 4 eggs, plus 1 yolk
- 1 lb. farmers’ cheese, at room temperature
- 6 oz. small curd cottage cheese
- 3 tbsp. cream cheese, softened
- 1⁄2 tsp. grated lemon zest
- Applesauce, for serving (optional)
- Whisk flour, 2 tbsp. sugar, and the salt in a bowl; set aside. Whisk milk, 1 tbsp. oil, 1 tsp. vanilla, and 4 eggs in a bowl until combined. Whisk dry ingredients into wet to make a batter. Heat an 8″ nonstick skillet over medium heat. Pour ¼ cup batter into center of skillet. Working quickly, tilt skillet to spread batter evenly, and cook, without flipping, until top is slightly dry, 1–2 minutes. Slide crêpe onto a plate; repeat with remaining batter.
- Mix remaining sugar and vanilla, plus yolk, cheeses, and lemon zest in a bowl. Working with 1 crêpe at a time, spread about 3 tbsp. filling along bottom third of crêpe; tuck sides in and roll into a loose cylinder. Heat remaining oil in a 12″ nonstick skillet over medium-high heat. Cook blintzes, flipping once, until golden brown, 2–3 minutes. Serve with applesauce, if you like.