Blintz Joy

“What is a blintz?” many of you may be asking.  It is a little pocket of yumminess, that’s what it is:) On this, the 4th day of Hanukkah we want to share with all our “chums” this very delicious treat that can be eaten for breakfast, brunch, lunch, a light supper or a late night snack.  I’ve eaten them at all those times and loved every creamy bite.  Blintz, which means “pancake” in Ukrainian, is a classic Jewish food that probably originated in Poland. Blintzes are thin pancakes folded around a filling, usually cheese. Actually the best description would be a thin “cheesecake type” filling inside a crepe.  Now what could possibly be wrong with that?!!  Absolutely nothing is the answer, and there is everything right about enjoying a blintz….that’s what we would call Blintz Joy!  Try them and you will see what we mean…you are guaranteed to experience a real sense of very abundant living 🙂

Cheese Blintzes

Basic Crepe Batter:

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for a few seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture.

Put an 8-inch skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly lift the edges to loosen the crepe; then flip it and cook another 30 seconds. The crepes should be pliable, and just lightly brown. Slide them onto a platter and continue making the rest of the crepes until all the batter is gone.  Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
Preheat the oven to 400 degrees F. Making the blintzes is like making burritos. Spoon 1/4 cup of the cheese filling into the crepe. Fold the bottom edge away from you to just cover the filling; then fold the top of the crepe down over the original fold. Fold the right side over the center where the filling is, then fold the left side over the right like an envelope.

Put a skillet over medium heat. Brush with melted butter. Place blintzes in butter in pan with the seam side down. Pan-fry the blintzes for about 2 minutes per side until crisp and golden.

Transfer the blintzes to a pan and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon your favorite flavor of jam on top, add a dollop of sour cream, and fresh berries if you have them and serve right away.  They are even perfect for breakfast Christmas morning.  You can make them ahead of time up to the point that they are folded.  Just freeze them and when you are ready to cook them, allow them to sit for 15-20 minutes before you begin browning them in the butter….Delish!
 

Cheese Filling:

1 1/2 cups ricotta cheese
4 ounces cream cheese
1/4 cup sugar
1 orange or lemon, zested and finely grated
1 egg
1 teaspoon vanilla
1/4-1/2 teaspoon almond extract (optional)*

In a food processor, combine the ricotta cheese, cream cheese, sugar, orange or lemon zest, vanilla, almond extract (if using), and egg and blend until smooth. Chill the filling while you make the crepes to firm it up a bit so it doesn’t squirt out of the blintzes.

Happy Hanukkah!

* The addition of the almond extract though a small amount gives the cheese filling a similar taste to that of a cheese danish. While it is not mandatory, it adds another layer of flavor with little or no real extra effort