Diamond Dairy Blintzes

Serve these blintzes with sour cream on the side and applesauce too, if you like.

Diamond Dairy Blintzes
Serve these blintzes with sour cream on the side and applesauce too, if you like.
Yield: makes 10-12

For the Blintzes

  • 1 cup flour
  • 2 Tbsp. sugar
  • 1 tsp. natural vanilla sugar
  • 12 tsp. salt
  • 4 eggs
  • 1 14 cups whole milk
  • 2 Tbsp. soy or vegetable oil

For the Filling

  • 1 lb. farmer cheese, at room temperature
  • 2 egg yolks
  • 2 Tbsp. sugar
  • 1 tsp. natural vanilla sugar

Instructions

  1. For the blintzes: Sift together flour, sugar, vanilla sugar (if using), and salt into a medium bowl and set aside. Put eggs into a large mixing bowl and whisk until thoroughly blended, then add milk and 1 tbsp. of the oil, whisking until well combined. Gradually add flour mixture, whisking until batter is smooth.
  2. Heat an 8'' nonstick skillet over medium heat. Pour 14 cup batter into center of skillet. Working quickly, tilt skillet, spreading batter to coat skillet evenly. Cook blintz until underside is pale brown and top is dry to the touch, 1–1 12 minutes. Repeat with remaining batter to make 10–12 blintzes in all, stacking them, if you like. Set aside.
  3. For the filling: Put farmer cheese, egg yolks, sugar, and vanilla sugar (if using) into a medium bowl and mix with a wooden spoon until thoroughly combined.
  4. Spread about 2 tbsp. of the filling along bottom third of each blintz, then roll up into a loose cylinder, folding in ends halfway through.
  5. Heat remaining 1 tbsp. oil in an 8'' nonstick skillet over medium heat. Add several blintzes at a time and cook until deep golden and slightly crisp, about 1 minute per side. (Filling should be only slightly warm—not melted.) Serve hot with sour cream on the side, if you like.