Friday, February 13, 2009

Cheese Blintzes


I am not a vegetarian but I do love vegetarian dishes. This one from the Laurel's Kitchen cookbook (one of my favorites) is amazingly versatile. The basic crepe batter can be used to make both crepes and blintzes stuffed with just about any filling you can imagine, sweet and savory alike.

I made the basic cheese blintzes from the cookbook for lunch today. The crepe pancakes take about 10 minutes to cook on the stove. Make sure to use a well-greased non-stick skillet to prevent your thin pancakes from turning into a scrambled mess. The first pancake will probably need to be thrown away as it soaks up a ton of butter, rendering it rather unappetizing.

I have made these before but somehow I was a bit of a failure today. The cheese mixture came out tasting rather salty and not sweet enough. I used cottage cheese exclusively and opted for cinnamon (a touch extra than called for) over the vanilla. I also used salted butter which I think caused the overtly saline taste. Next time I use salted butter, I think it would be best to omit the added salt. I think I was a tad skimpy on the sliced almonds as well which really enhance the flavor.

These are tough cookies to flip when attempting to bake the opposite side halfway through the cooking cycle. I've tried every spoon and spatula imaginable, but the cheese always seems to escape oozing out the folded side. If anyone can figure out a way to prevent this from happening, let me know. I just layer the escaping cheese mixture on top once I've scooped the blintzes out of the pan. Hardly anyone knows the difference. They imagine it to be my artistic need for decorating....


Cheese Blintzes
from the New Laurel's Kitchen cookbook

Crepe batter:
1 c. milk
3/4 c. whole wheat flour
2 eggs
1/2 t. salt

Mix ingredients together in a bowl with a wire whisk until well-combined.
Heat a greased, non-stick skillet on medium-high heat. Add 1/4 c. of batter to a 7-in. pan and roll the pan until the batter completely coats the bottom. Cook until the top becomes dry, about 1 minute.
If making crepes, flip over and cook the other side until lightly browned. Fill with your favorite fillings.
If making blintzes, remove from pan after cooking only one side and place on a platter to cool. Do not stack on top of each other.
Makes about 12 pancakes.

Cheese Blintzes

2 c. cottage or ricotta cheese
1 T brown sugar
1 T melted butter
1/2 t salt
2 T chopped toasted almonds
1 T raisins

1/2 t cinnamon or
1/2 t vanilla or
1 T lemon juice

Preheat oven to 400 degrees F.
Mix ingredients in a bowl.
Fill pancakes on cooked side with 2 heaping tablespoons of mixture. Turn in sides and roll up tightly. Place seam side down in a well-greased baking dish. Bake 20 minutes, flipping over halfway through to brown other side.

Makes about 12 blintzes.


2 comments:

Rye-Rye said...

I will admit that I am rather afraid of the listed ingredients. However, filled with chicken and a few other choice ingredients, I think they could be rather fantastic..

Meg said...

These look so delicious!