A traditional Jewish variation on the crêpe, the blintz can be filled with anything from berries to cheese to mashed potatoes. My mother fills hers with cream cheese and farmer cheese and serves them with a fruit compote. Serve three blintzes per person, accompanied by Blackberry Compote (page 276), strawberry compote (see page 276), sautéed bananas (see Banana Walnut Pancakes, page 122), or Strawberry Jam (page 280). A bit of advice from Mom: Be sure to have all your filling ingredients at room temperature before beginning this recipe, otherwise, it’s difficult to mix everything evenly. Serve with Sliced Melon and Raspberries with Port Syrup (page 228).

　　

Ingredients

makes 12 to 14 blintzes

　　

For the Crêpes

2 cups all-purpose flour

　　2 teaspoons kosher salt

　　4 extra-large eggs

　　2 cups milk

　　3 tablespoons unsalted butter, melted and cooled

　　1 to 2 teaspoons softened butter for cooking the crêpes

　　

For the Filling

8 ounces cream cheese, at room temperature

　　8 ounces farmer cheese, at room temperature (you can substitute ricotta, though it is very different; it’s best to use farmer cheese if you can find it)

　　4 tablespoons (1/2 stick) unsalted butter, at room temperature

　　2 extra-large egg yolks, at room temperature

　　1/4 teaspoon kosher salt

　　2 teaspoons fresh lemon juice

　　

Step 1

Make the crêpes: Combine the flour and salt in a large mixing bowl; set aside.

　　

Step 2

Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Beat in the milk and butter.

　　

Step 3

Add the flour mixture to the egg mixture and beat until smooth. Let the batter sit at room temperature for about 30 minutes to allow the gluten to soften a little and to ensure that the crêpes flow onto the pan as thinly as possible.

　　

Step 4

Make the filling: Combine the cream cheese, farmer cheese, 2 tablespoons of the butter, the egg yolks, salt, and lemon juice in a large bowl. Using a whisk or a mixer set on medium speed, beat until smooth. Set aside.

　　

Step 5

Preheat the oven to 400°F.

　　

Step 6

Heat the butter in an 8-inch nonstick skillet over medium heat until sizzling. You will not have to grease the pan again after the first crêpe comes out. Lifting the hot pan in one hand, ladle about 2 tablespoons of the batter into the very center of the pan. Swirl the batter around to coat the bottom of the pan completely, but with the thinnest layer of batter possible.

　　

Step 7

Cook the crêpe for 45 seconds to 1 minute. Flip the crêpe and cook it on the other side for no more than 30 seconds. The crêpe should be firm and still pretty blond, not brown. Stack each crêpe evenly one on top of the other on a plate as you continue to make them.

　　

Step 8

When all the batter has been used up, arrange the crêpes on a clean work surface. Place about 2 tablespoons of the filling on the bottom third of each crêpe. Fold the bottom up over the filling. Tuck in the sides and roll up.

　　

Step 9

Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Arrange the blintzes in a single layer in the skillet. Cook on one side until golden brown; then flip and cook until golden brown on the other side. If the blintzes seem to be sticking, the pan may not be hot enough. Turn the heat up a notch. You should not need to add any more butter. Serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.