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My relationship with blintzes has never been a close one. I'm not quite sure why, as they involve two of my very favorite things: paper-thin pancakes and fluffy soft cheese. But I'm sure I could count on one hand the total number of blintzes I'd had in my life before last week. Perhaps they're usually a bit too sweet for me? Or maybe it's that they tend to be a little anemic-looking, with soft, wan exteriors and even paler, softer insides.
Several months ago, our office mate Avi shared his grandmother's blintz recipe with me (last spring I wrote about about her Rhubarb Strawberry Compote) and I've been wanting to make it ever since. I finally made the blintzes last week, and let's just say these are the blintzes for me. Light and lemony and not too sweet, the little pouches are browned and crisped in butter before serving, giving them color and texture. I cut back on the sugar and added lemon zest -- because I, like many of you, can't resist tweaking a recipe -- and served the blintzes with a little applesauce, as befits the season.
Serves 6 to 8
For the pancakes:
- 1 cup milk, plus more if needed
- 2 large eggs
- 1 tablespoons vegetable oil, plus more for frying
- Pinch salt
- 1 cup all-purpose flour
- Butter for frying
For the filling:
- Two 7 1/2-ounce packages of (Avi's grandmother recommends Friendship brand) farmer cheese, salted
- 1/4 cup sugar
- 2 egg yolks
- Zest of 1 lemon
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Like this post? See Merrill's post from last week: Cream Cheese Cookies
Photos by James Ransom