Cheese Blintzes Cheese Filled Crepes Food

CHEF JOHN'S CHEESE BLINTZES

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

CHEESE BLINTZES II

Steps:

• Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
• Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
• Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

COTTAGE CHEESE BLINTZES

Steps:

• Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
• Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
• Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

POLISH NALESNIKI (BLINTZ) SWEET CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the cheeses in the bowl of a food processor and puree until smooth.
• Add the remaining ingredients and process until fluffy.
• Use in crepes or other filled dumplings.
• Enjoy.

CHEESE BLINTZES

Steps:

• Gather the ingredients.
• In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don't over-beat. It's okay if small particles of flour remain as they will be absorbed during the resting period.
• Let the batter rest at room temperature for at least 30 minutes.
• Heat a small skillet (about 7 inches in diameter) and add a pat of butter.
• Whisk the batter until smooth.
• Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Make sure not to let it brown.
• Flip and cook the other side for a few seconds.
• Then, turn the blintz out onto a towel.
• Repeat with remaining batter and pats of butter, staggering the crepes one on top of each other.
• In a large bowl, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar until well-incorporated.
• To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you.
• Fold envelope-style.
• Roll up, and continue with remaining blintzes and filling.
• Fry the filled blintzes in butter until golden brown.
• Serve with optional sour cream and/or fresh or canned fruit toppings. Enjoy!

CHEESE BLINTZ

Steps:

• Use an electric mixer to blend together all the crêpe ingredients (except the butter for the pan) in a large bowl. Blend just until smooth. The batter will be very thin.
• Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
• Preheat a 10-inch frying pan over medium heat. (This size pan tapers to about 8 inches at the bottom.) When the pan is hot, add about ½ teaspoon butter.
• When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1½ to 2 minutes or until golden brown on one side.
• Use a spatula to lift an edge of the crêpe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 1½ minutes or until a bit lighter shade of brown than the first side, and then slide it out of the pan. Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.
• Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crêpes, place each crepe, dark side down, on a plate. Pour 2 to 3 Tablespoons of cheese filling across the center of the crêpe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate.
• Serve 2 to 3 blintzes on each plate with one dollop of sour cream and two of strawberry preserves. Sprinkle with powdered sugar.

CHEESE BLINTZES (CHEESE FILLED CREPES)

Steps:

• TO MAKE THE CREPES:.
• Lightly beat the eggs in a bowl.
• Add the cooled melted butter, flour, salt, and milk. Stir until smooth. Add the baking powder, and continue stirring.
• Melt a teaspoon of butter in a 5-6in cast iron skillet or nonstick pan.
• When the butter is hot, add 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom (pour any excess into the bowl).
• Cook for about 30 seconds on the first side.
• If you are able to flip the pancake over to its other side without using a utensil, do so. Otherwise, slide the pancake onto a small plate, and flip it back into the pan.
• Note: this is the perfect time to learn to flip, since the pancake has barely any weight!
• Cook for about 15 second on its second side.
• Remove the pancake to a cookie sheet or other surface or flat plate.
• Repeat with the additional butter and remaining batter. The cooked pancakes will keep for several hours at room temperature. This amount of batter will yield 12 pancakes.
• TO MAKE THE FILLING:.
• Combine the farmer cheese, cream cheese, egg, lemon peel, and a pinch of salt.
• Beat with a wooden spoon until smooth; press the filling through a sieve if it is lumpy.
• TO MAKE THE BLINTZES:.
• Put about 1 tablespoon of the filling in the center of each pancake. Roll sides and fold in the ends so the filling is completely enclosed.
• You can freeze them now, or after they've been fried.
• Heat butter in a large skillet and fry each blintz for about 4 minutes, turning to brown all sides.
• Serve immediately with sour cream (I like it with sour cream and jam).

FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES

Steps:

• Combine cottage cheese, yogurt and berries (optional) and set aside.
• Combine eggs, milk, flour, oil and salt, beat until well mixed.
• Heat a lightly greased 8 inch skillet to spread batter.
• Prepare squares of wax paper to transfer cooked crepes.
• Remove well heated skillet from heat and spoon in about 3-4 tablespoons of batter.
• Lift and tilt the skillet to evenly spread the batter around the pan.
• Return to heat and brown on one side.
• Invert over to waxed paper and remove crepe.
• Repeat with remaining batter, occasionally re-grease.
• Spoon 1/6 of filling into the middle of each prepared crepe and roll. This recipe produces thin rolls, adding optional fruit or additional fruit will make them more bulky. (Some times it's fun to lay out the crepes, the filling and other ingredients out, to create your own "fajita" style meal.).

SWEET CHEESE BLINTZES RECIPE (FILLED CREPE)

Steps:

• Prepare 12 large crepes about 10-12 inches in size.
• For the filling, combine the farmer's cheese, butter, sugar, and egg yolk. Stir the mixture until smooth.
• Place a dollop of the cheese filling on the bottom part of each crepe, leaving enough room on the edges for folding.
• Fold over both of the sides.
• Starting from the bottom, roll up the crepes and secure the filling inside.
• Keep the blintzes refrigerated until you're ready to serve them. Right before serving, warm them up on both sides in a skillet with butter over medium heat. Enjoy!

2BLEU'S CHEESE BLINTZES

Steps:

• FILLING: Mix all ingredients, beating well until smooth. Cover and refrigerate to cool for 1 hour or overnight.
• CREPES: To a large (4 cup) pyrex measuring cup or a bowl, and using a hand mixer, add all crepe ingredients and mix well until it coats the spoons with a thin film. Cover and refrigerate for 1 hour.
• Using a large nonstick pan, spray with oil, and heat the pan over medium-high heat. Stir the batter again, and pour about 1/3 cup of batter into the pan, swirling the pan to coat and thin out the crepe.
• When the crepes pull away from the edge of the pan in about 30 seconds, remove from the heat and run a spatula across the edge of the pan to release the crepe. Slide the crepe onto a sheet of parchment paper. Carefully lift the crepe and flip over (back) into the pan to cook the other side.
• Slide the crepe (again) onto a parchment paper, this time covering with another sheet so there will be parchment between each crepe. Repeat for remaining crepes, stirring the batter at brief intervals to re-suspend the ingredients. (stop here, cover crepes with plastic wrap and refrigerate if making overnight).
• ASSEMBLY: While remaining stacked, spoon about 1/4 cup of the chilled filling onto the center of the first crepe. Fold two opposite sides of the crepe over the filling until they almost meet and then fold over the opposite sides to seal. Set finished 'eggroll or burrito' shaped blintz aside on the parchment paper with the seam side down. Repeat for remaining blintzes.
• COOK: Melt about 1 tablespoon of butter in the skillet over medium heat, beginning with the seam side down. Saute blintzes (about 3 per batch) 2-3 minutes per side, until golden brown (watch for burning, adjust heat level if neccesary).
• Flip the blintzes carefully so as not to break break them up or allow the cheese to escape. Do in batches, adding more butter as needed. Serve with a dollop of sour cream and a dusting of powdered sugar.

BLINTZES

Steps:

• Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
• Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
• Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
• Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
• Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.

CHEESE BLINTZES

Steps:

• For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
• Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
• For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
• Serve with sour cream and fruit preserves.

BLINTZES

Steps:

• Make the Crepe batter: In a bowl combine the milk, 2 tablespoons of the melted butter and eggs. Add the flour, sugar and salt and use an electric mixer on low speed to blend the batter until smooth, about 1 minute. Let the batter stand for 45 minutes at room temperature.
• Meanwhile, make the Filling: In a large bowl combine the cottage cheese, cream cheese, farmers cheese, sugar, egg, vanilla and lemon zest, if using, with an electric mixer until fairly smooth, about 1 minute. Keep in the fridge until ready to use.
• Make the Blueberry Sauce: Combine the blueberries, ¼ cup sugar, cornstarch, and juice, in a small saucepan. Heat, stirring frequently, over medium heat until the sauce comes to a simmer. Use a potato masher or a fork to mash up some of the blueberries. Simmer for 1 to 2 minutes until thickened, and taste to see if you want to add more sugar. Set aside and cover to keep warm (if the sauce thickens too much you can stir in a tablespoon or two of hot water).
• Heat a 10-inch skillet over medium heat and brush with a bit of the remaining melted butter. Scoop ¼ cup of crepe batter into the pan and quickly tilt and swirl the pan around so that the batter coats the bottom of the pan. Allow the bottom to set, about 30 seconds, then flip the crepe with a large spatula. Cook for another 30 seconds until the bottom is set and pale golden. Transfer to a plate. Repeat with the remaining melted butter and batter, stacking the crepes on top of each other.
• Place 3 tablespoons of filling along the top middle of each crepe (don't be tempted to overstuff the crepes or the filling might seep out as you cook them). Fold up the top part over the filling, fold in the sides, then roll up the crepe so the filling is completely encased in a rectangular packet. Repeat with the rest of the filling and crepes.
• Brush a little bit of butter in the skillet over medium high heat. Add as many of the filled crepes as you can fit without crowding. Fry the crepes until golden brown on each side, 2 to 3 minutes per side. Serve hot or warm with blueberry sauce.

BLUEBERRY CHEESE BLINTZES

Steps:

• Add the milk, eggs, melted butter, flour, and salt to a blender. Cover and whiz for 2-3 minutes, stopping to scrape the sides down occasionally. Cover and refrigerator the batter for 2 hours.
• Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray.
• Pour 2-3 tablespoons of batter into the center of the skillet. Lift and tilt the pan to evenly coat the bottom.
• Cook until the top of the crepe appears dry; turn and cook 15-20 seconds longer. Stack the crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
• In a blender, process cottage cheese until smooth.
• Add the cream cheese, sugar, and almond extract to the cottage cheese and mix until smooth.
• Spread about 1 rounded tablespoonful onto each cooled crepe.
• Fold opposite sides of crepe over filling, forming a little bundle.
• Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 350° for 10 minutes or until heated through.
• In a large saucepan, bring the blueberries, 2/3 cup water, and sugar to a boil over medium heat.
• Reduce heat. Cover and simmer for 5 minutes or until heated through.
• Combine cornstarch and remaining water until smooth. Stir into blueberry mixture.
• Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over the cheese blintzes

CHEESE BLINTZES

Steps:

• The night before: Place the ricotta cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl. Let the ricotta drain overnight in the refrigerator to remove excess liquid. Note-- this step is optional, it will help the filling to thicken so it won't be quite so soft and goopy in the center. Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
• Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot-let it cool slightly before starting. If the water sizzles, it's at the perfect temperature. Grease the entire surface of the hot pan generously with nonstick cooking oil spray (keep the oil spray away from gas stovetop flame).Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
• Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
• Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.
• Now you're going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
• Fold the lower edge of the blintz up over the filling.
• Fold the sides of the blintz inward, as though you're folding an envelope.
• Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
• When the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup of vegetable oil into the skillet and heat over medium until hot. Do not let the oil turn brown or start smoking-if this happens, discard the oil and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they're brown and crispy.
• Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.
• Serve blintzes warm. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.

CHERRY CHEESE BLINTZES

Steps:

• In a small bowl, gently whisk the milk, eggs and butter together. Combine flour and salt and add to the milk mixture. Mix well until there are no lumps. Cover and refrigerate for 2 hours.
• Lightly grease an 8-inch nonstick skillet and heat to a medium heat. Pour 2 tablespoons of batter into the center of the skillet, lifting the pan and tilting, to evenly coat the batter over the bottom of the skillet. Cook until the top of the crepe appears cooked and dry; then flip and cook for a further 15-20 seconds. Remove from the pan to cool on a wire rack. Continue with remaining batter.
• Once cooled, stack the crepes with waxed or paper towels in between each layer and wrap in aluminum foil to refrigerate.
• Place the cottage cheese into a blender and process until smooth. Add to a small bowl, with cream cheese and whisk together until smooth. Add the sugar and vanilla and continue whisking.
• Spread 1 rounded tablespoon of the sweet cream cheese mixture onto each crepe. Fold the crepe over on opposite sides, over the filling, forming a little packed bundle.
• Grease a 15x10x1-inch baking pan and place the crepes open-seam side down. Bake, uncovered, in an oven at 350 °F for 10 minutes until heated through.
• In a large saucepan over medium heat, bring the cherries, ⅔ cup water and sugar to a boil. Reduce the heat to low and simmer for 5 minutes until sauce is heated through.
• In a separate bowl, stir the cornstarch and remaining water until smooth with no lumps.
• Add the cornstarch water to the cherry syrup and return the saucepan to a boil. Cook, while stirring, for another 2 minutes until thickened.
• Serve the cherry sauce of the cheese filled crepes.

CHEESE BLINTZES

Steps:

• To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
• Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
• Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.

CHEESE BLINTZES WITH THREE-BERRY COMPOTE

Steps:

• Filling
• If using cottage cheese, place in center of kitchen towel, gather towel around cheese and squeeze to remove excess moisture. Measure 2 1/2 cups packed cottage cheese (reserve remainder for another use). Combine 1 1/4 pounds hoop cheese or 2 1/2 cups packed dry cottage cheese and sugar in processor; blend well. Add eggs and salt; process until almost smooth, scraping down sides of bowl occasionally. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
• Crepes
• Combine 1 1/2 cups water and eggs in blender. Add flour, sugar and salt. Blend on lowspeed until very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
• Heat 10-inch nonstick skillet over high heat. Brush very lightly with oil. Transfer 3 tablespoons batter to small cup. Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round. Reduce heat to medium-high and cook crepe until bottom is speckled brown, about 45 seconds. Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up. Cover with paper towel. Repeat with remaining batter, brushing pan occasionally with oil and layering crepes between paper towels.
• Place 1 crepe cooked side up on work surface. Place 1/4 cup filling in 3-inch-long log just below center. Fold bottom of crepe over filling. Fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined platter. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover and chill overnight or freeze up to 1 month. Do not thaw frozen blintzes before cooking.)
• Compote
• Combine all berries, sugar and lemon peel in large bowl. Let stand at room temperature until berries defrost, sugar dissolves and juices form in bowl, stirring occasionally, about 1 1/2 hours.
• Strain berry mixture thoroughly, reserving juices. Place cornstarch in heavy medium saucepan. Gradually add reserved juices to cornstarch, whisking until smooth. Whisk over high heat until syrup boils and is thick and clear, about 2 minutes. Transfer to bowl. Cool 15 minutes. Mix berries into syrup. Adjust tartness with lemon juice. (Can be prepared 3 hours ahead. Cover and chill.)
• Assembly
• Pour oil into 2 large nonstick skillets to depth of scant 1/8 inch; heat over medium-low heat until hot. Place blintzes seam down in skillets. Cook until bottoms are brown and crisp, shaking pans gently and moving blintzes occasionally to prevent sticking, about 6 minutes (for frozen blintzes, cover skillet for first 6 minutes). Using spatula, turn blintzes over; cook until blintzes are brown and crisp and blintzes feel firm when lightly pressed, about 5 minutes. Transfer to paper towel-lined platter. Place 2 blintzes on each plate. Spoon compote over blintzes. Top with sour cream. Sprinkle with lemon peel.

CHEESE BLINTZES

Steps:

• Crêpe Batter:.
• Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
• Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
• Cheese Filling:.
• Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
• Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
• Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
• Serve immediately, 2 crêpes per serving, with fruit or compote.

CHEESE BLINTZES

Steps:

• Make twelve crepes (per my recipe) and set aside.
• Combine cheeses, sugar, & vanilla in a bowl.
• Place cheese filling on one end of crepe and roll up, folding sides in so filling can't escape and flattening slightly for easier browning.
• Preheat a pan over medium heat, rub with a stick of butter and add blintzes, cooking about 5 minutes per side until lightly browned.

CHEESE BLINTZES WITH BLUEBERRY SAUCE

Steps:

• Make crêpes
• In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
• Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
• Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
• Make filling
• In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
• Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
• Make sauce
• In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
• Fry blintzes
• Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.