Cheese Blintzes – In a New York State of Mind

If you’re ever talking to someone who’s been to, or used to live in New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up, like they just found a 20-dollar bill on the subway.

After they tell you where they’d get them, and how great they were, they usually turn a little melancholy, and tell you how much they miss them, and why can’t they get them around here. They’re not usually something someone thinks of to make at home, which is too bad, since they are pretty easy.

While there are several steps, they're fairly simple, and so totally worth the effort. In fact, you can prep everything ahead of time, and cook when you’re ready to serve. They also hold pretty well in a warm oven, so exact timing isn’t crucial, which is always nice when trying to serve a brunch.

I cook mine in clarified butter, which is simply melted butter with the white, foamy milk solids skimmed off the top. This prevents it from getting that nutty, toasted flavor, which some of you may actually prefer.

I also don’t like overly sweet blintzes, and use less sugar than many recipes, so taste and adjust. I hope you give these delicious cheese blintzes a try soon. Enjoy!

Makes between 10 and 12 Blintzes:
(depending on the size, and how much filling you use)

For the batter:

3 large eggs

1 cup milk

1 cup all-purpose flour

1 tablespoon white sugar

1/2 tsp salt

2 tablespoons vegetable oil

1/4 cup cold water

1/4 tsp vanilla extract

For the filling:

1 1/2 cup ricotta cheese (drained in a strainer if wet)

1/2 cup cream cheese

zest from one lemon

pinch salt

2 tablespoons powdered sugar, or more to taste

1 large egg

After stuffing and rolling, brown in butter, and bake at 325 F. for 12 minutes.

Serve with this raspberry sauce, and fresh berries.

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