Cheese Blintzes
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Makes 7-8 blintzes
For Crepes:
- 3 eggs
- 1 cup plain all purpose flour
- 1 1/4 cup milk
- 1 tablespoon caster or superfine sugar
- Pinch salt
- 50g-75g/1.7-2.7ozs. butter
Filling
- 1 cup ricotta Cheese
- 1 cup farmers cottage Cheese
- 1/2 cup cream Cheese
- 1/4 cup caster or superfine sugar
- Finely grated zest of 1 lemon
- Vanilla extract
Step 1 - Place all of the crepe ingredients except for butter into a blender or food processor and process until you get a smooth mixture without any lumps. Pour into a jug and allow to sit at room temperature for 1 hour. This is important to make sure that the crepes have a delicate texture and do not turn out tough.
Step 2 - Meanwhile clean out the food processor and blend all of the filling ingredients together. Taste for sweetness, if it tastes like a lemon cheesecake filling then you've got it right. Set aside. And don't worry if it seems like there is too much filling, it always seems that way to me whenever I make these.
Step 3 - Heat a crepe pan on medium heat and add a little butter. Take 1/3 cup of batter (my pan was 28cms/11.2inch but if you have a smaller pan use 1/4 cup) and smooth out the batter to reach the edges. I find it easier if I take the pan off the heat and pour and tip in a circular motion as soon as it hits the pan. It may take 1-2 crepes to get this just right.
Step 4 - Place on a large plate or platter. Then when you've finished, place two heaped tablespoons of the filling in a log shape towards the bottom centre of a crepe. Roll up from the bottom folding in the sides and roll up. Heat a bit more butter and pan fry the crepes until crispy on both sides. Serve with a jam-I mixed berry jam with fresh black cherries.