Cheese Blintzes with Berry Jam
William- Sonoma- Essentials of Breakfast & Brunch
For the Blintzes
1 cup Flour
1/2 tsp salt
3 large eggs
3/4 cup whole milk
3 tbls unsalted butter, melted
2 tbls unsalted butter, softened
For the filling
1 cup farmer cheese
1 cup whole milk or part skim ricotta cheese
2 tbls sugar
1/4 tsp grated lemon zest
1/2 tsp vanilla extract
4 tsp unsalted butter
Blueberries and blackberries for garnish
By hand: To make the blintz batter, in a bowl combine the flour and the salt. Add the eggs, the milk, and 3/4 cup water and whisk until smooth and blended. Add the melted butter and whisk until smooth. Cover and refrigerate for 1 hour. (this can also be done in a food processor or blender)
To cook the blintzes, place a 9-inch frying pan with low sloping sides (or crepe pan) over medium high heat and heat until hot enough for a drop of water to sizzle and the immediately evaporate. Brush with about 1/2 tsp of the softened butter. For each blintz ladle about 1/3 cup batter into the center of the pan, tilting the pan so that the batter forms a thin layer on the bottom. Cook until the edges begin to brown and the top of the blintz is set, 1 1/2-2 minutes. Using a wide spatula, carefully turn the blintz and cook for about 1 minute longer. Turn out onto a plate and repeat with the remaining butter and batter. Stack the blintzes on a plate, putting a piece of wax paper between each. The blintzes can be covered and refrigerated for up to 2 days.
To make the filling, in a large bowl, combine the farmer and ricotta cheeses, sugar, lemon zest, and vanilla and stir until blended.
Spread about 2 tbls of the cheese filling in the center of each blintz. Fold the sides over the filling. Fold in the ends to enclose the filling. Serve with berries and jam on top.