Cheese Blintzes

Crepes

(The crepe recipe is from Julia Child’s The Way to Cook )

1 C. Wondra flour

2/3 C. each milk and cold water

3 large eggs

1/4 t. salt

6 T. clarified butter

Measure the flour into a bowl, then whisk  in by dribbles the milk first, then the water to make a smooth blend. Whisk in the eggs, salt, and 3 tablespoons of the clarified butter. Let the batter rest for at least 10 minutes.

Heat the crepe pan (I reserve a couple of non- stick pans exclusively for crepes) until a couple drops of water sizzle across it, then lightly brush with clarified butter. Pour @ 1/4 of crepe batter into the center of the hot pan, and swirl and tilt the batter into all directions. The batter should cover the pan with a light coating- pour out any excess. After 30 seconds or so, the bottom of the crepe should be lightly browned. You may lift an edge with a spatula to check.

Shake the pan to loosen the crepe, then turn it over with a spatula (Julia says you may use your fingers, too)- this will be the non- public side of the crepe. Cook it another 15 seconds or so, then flip it out of pan onto a parchment lined sheet pan. I find that after the first crepe or so, I don’t need to continue brushing the pan with butter.

Cheese Filling

1 pound cream cheese

1 1/2 pound farmer’s cheese

3 large egg yolks

1 1/2 t. lemon zest, finely grated

1/3 C. granulated sugar

In bowl of mixer, blend the cream cheese and the farmer’s cheese. Add the yolks 1 at a time,mixing well after each addition. Add the lemon zest and sugar. Chill until firm.

Place a crepe on work surface with non-public side up. Place @ 2 T. of cheese filling on the crepe leaving a 1to 1-1/2″  border. Fold  both sides  of the crepe up to enclose the cheese, then the two ends to make a neat little envelope. Place the blintz, seam side down, on a parchment lined sheet, while you finish filling and folding the other crepes. I usually refrigerate them at this point. They may also be frozen. To cook the blintzes, lightly brush that exclusively reserved non-stick pan with a bit if clarified butter, then place the blintz in pan to lightly brown (3-4 minutes), then flip it over to brown the second side.

Makes @ 25-30 blintzes

Enjoy!