Cheese Blintzes

This recipe will fill 32-36 crêpes

16 ounces Farmer’s cheese (It usually comes in 7.5 ounce packages. Buy 2 packages)
24 ounces cream cheese
8 ounces sour cream
6 extra large egg yolks
2 extra large whole eggs
1 teaspoon cinnamon
4 tablespoons sugar
Pinch of salt
1 tablespoon vanilla

1. Combine the Farmer’s cheese with the cream cheese and sour cream and beat until smooth with a hand electric beater. Add the rest of the ingredients and beat well.
2. Spoon two tablespoons of cheese mixture in the center of the un-cooked side of each crepe. Fold the 2 flaps facing each other over the filling to touch each other. Fold the open flaps over each other to create a rectangle.
3. Set the blintzes flap-side down in a small amount of clarified butter in a non-stick skillet. Turn when brown and cook the other side. Remove to paper toweling to remove any grease.
4. Serve with sour cream or crème fraîche (recipe under “Crème Fraîche”) and a side dish of fresh strawberries or blueberries or strawberry jam, blueberry jam, or yogurt with fruit.

NOTE: If you don’t want to fry the blintzes, fill the uncooked side and put them on a greased cookie sheet. Brush with melted butter and bake in a pre-heated 350°F oven for about 10 minutes, or until very hot.

These freeze fabulously.

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