I had no intentions of making this recipe. I saw it pop up on my facebook newsfeed and, while it looked tasty, it wasn’t on the list of things I would necessarily make.
A sweet friend of mine messaged me not long after the recipe was posted on Smitten Kitchen and asked me if I had seen it. She asked if I would be willing to make them for a brunch she was hosting in honor of her mother’s birthday. Of course. Absolutely. Always. (Ps. That applies to pretty much everyone. I am more than happy to help cater for you).
I planned to test make the recipe ahead of time since I was concerned about the outcome. I never got around to it. Somewhere in all that procrastination I just convinced myself they would turn out fine. I’ve made crepes heaps of times. Long ago I spent many a morning ripping and tearing thing pancakes on my stove. Not anymore. They come out fairly flawless at the first go. That’s at least what I was telling myself.
And you know what? They were perfect! Granted I fed the first finished one to my husband and toddler just to make sure they were deliciously edible.
Judging from the way Nathan hovered over the stove asking me if he could have another one I knew they would be a hit a the party. Little ate two and half then promptly melted into a puddle of crying toddler when we cut him off.
And from the sweet text I got later on that day it sounded like they were met with rave reviews. So humbled to just get to be a part of someone else’s gathering.
These are the perfect fancy brunch food. You could make them up (make the crepes and fill them) the night/day before. The morning of your shindig you get to look lovely and effortless at your stove while you quickly brown them in lots of butter.
L.O.T.S. of butter. Trust me on this one. You wont regret it.
One year ago today: Homemade Flour Tortillas
Cheese Blintzes (makes 10-12)
From Smitten Kitchen
4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk
4 large eggs
1/2 cup all-purpose flour
1/2 cup whole wheat flour
Few pinches of salt
2 cups ricotta
6 tablespoons sour cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
Few gratings fresh lemon zest
Make the crepes
Combine crepe ingredients in a blender, or in a bowl with an immersion blender until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.
Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan with melted butter or oil. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges. Flip (I use a long metal cake decorating spatula) Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. You can stack the crêpe on top of each other even when they’re hot; they will not stick.
Make filling and fill wrappers
Mix all filling ingredients together until smooth. Place 2-3 tablespoons or so filling across the center of the top crepe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.
You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.
Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.