Blintzes are redolent of Jewish East European roots and have become almost mainstream. In this recipe I have baked the blintzes under cream. More usually I fry them in butter and serve them hot from the pan. Either way, I serve them just the way my mother and grandmother did – with a sprinkling of cinnamon-sugar and a squeeze of lemon.
- 2 cups plain flour
- ¾ tsp sea salt
- 80 g butter, melted
- 4 eggs
- 1 cup milk
- 1 cup water
- 1 tbsp vegetable oil
- 500 g Neufchatel or Philadelphia cream cheese
- 3 eggs
- ½ cup 35% butterfat cream
- 1 lemon, zested
- 1 lemon, juiced
- ½ cup sugar
- 1 tsp vanilla essence
- cinnamon sugar, to serve
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the crepes, sift the flour and salt into a mixing bowl or food processor. Pour in the melted butter and eggs and lightly mix. Add the milk and water gradually, beating until the batter is smooth. Pour the batter into a jug and leave to rest in the refrigerator for about 1 hour.
Lightly oil a crepe pan or small frying pan. Heat over medium heat until the pan is hot, then pour in enough batter to coat the base, pouring any excess batter back into the jug. As soon as the edges lift and the crepe is lightly golden, turn it over for a few seconds, then turn it out onto a clean, slightly damp tea towel while you make the rest of the crepes. You may need to add a little more milk to the batter if it is too thick and the crepes are not thin enough. Pile the crepes one on top of the other and cover with the tea towel until needed.
Mix all the filling ingredients in a bowl or food processor until completely smooth and creamy.
To make the blintzes, place a spoonful of the filling in the centre of a crepe. Fold the left side over the mixture, then fold the right side over so that they overlap. Now fold the ends down to make a neat little rectangular parcel. Repeat with the remaining crepes and filling. You can freeze the blintzes like this if you want to cook them at another time.
To bake the blintzes, preheat the oven to 180°C (Gas 4) and bake them in a buttered flat baking dish with a coating of cream poured on top for about 20 minutes, or until puffed up and golden.
Serve right away with cinnamon-sugar and a squeeze of lemon. They are also delicious served with
Alternatively, you can fry the blintzes in a large frying pan. Heat some butter in the pan with a little oil (to stop the butter burning) and fry the blintzes over medium heat until golden, turning them once.
Recipe from Cooking From the Heart published by Hardie Grant.