Homemade Cheese Blintzes

Cheese Blintzes

Makes about 20 blintzes

INGREDIENTS
Crepes
8 large eggs
2 cups flour
2/3 cup sugar
1 1/2 cups milk
1/2 cup water
2 tsp vanilla
pinch salt
Nonstick cooking oil spray

Filling
2 cups ricotta cheese drained
1 lb cream cheese
1/2 cup sugar
2 large egg yolk
1 1/2 tbsp fresh lemon juice
2 tsp vanilla
pinch salt

DIRECTIONS

Blend all of the crepe ingredients together using a blender, immersion blender. Consistency of the batter should be smooth. Make sure you get rid of all the lumps.

Warm up a nonstick skillet on medium heat until hot. Lightly grease the entire surface of the hot pan with nonstick cooking oil spray.

Pour the batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
Let each blintz cook for 45-60 seconds until the edges of the crepe are set and the bottom of the blintz is very lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
Keep the crepes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.

Filling
Put all of the filling ingredients into a mixing bowl, then use a hand mixer to mix them well. Filling should be well blended but slightly lumpy.
Now you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
Fold the lower edge of the blintz up over the filling.
Fold the sides of the blintz inward, as though you’re folding an envelope.
Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.

When the blintzes are stuffed and rolled, you are ready to fry them. Put a few tablespoons of butter into the skillet and heat over medium until hot. Do not let the butter turn too brown or start smoking-if this happens, discard the butter and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot butter. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.
Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.

Garnish with chocolate sauce, warmed jams, fresh fruits or powdered sugar.

You can try and even put the jams or chocolate in with the filling!

Let me know if you try them and let me hear how you like them!