Classic Cheese Blintzes with Lemon Zest
Indulge in the delightful flavors of Classic Cheese Blintzes, a cherished recipe from The Jewish American Kitchen by Raymond Sokolov. These light and airy cheese-filled crepes are a traditional favorite, especially during Shavuot and are perfect for a leisurely Sunday breakfast. The gentle infusion of lemon zest adds a refreshing twist to the creamy filling, making each bite a celebration of texture and taste. Serve them hot off the skillet with a dollop of sour cream or your favorite fruit jam for a deliciously satisfying sweet or savory experience. Best of all, these blintzes can be made in advance and frozen, allowing you to enjoy them anytime you crave this comforting dish.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
eggs
2 (lightly beaten)
unsalted butter
1 tablespoon (melted and cooled)
unbleached flour
1 cup (none)
salt
1/2 teaspoon (none)
whole milk
1 cup (none)
baking powder
1/4 teaspoon (none)
additional unsalted butter
for frying (none)
farmer cheese
1/2 lb (none)
cream cheese
2 ounces (at room temperature)
egg
1 (lightly beaten)
grated lemon peel
1/2 tablespoon (none)
salt
to taste (none)
Instructions
1
Begin by preparing the crepe batter: In a mixing bowl, lightly beat the 2 eggs until frothy.
2
Incorporate the melted and cooled butter, flour, salt, and milk. Mix thoroughly until the batter is smooth, then gently fold in the baking powder.
3
Heat a teaspoon of butter in a 5-6 inch cast iron skillet or nonstick pan over medium heat.
4
Once the butter is hot, pour 2 tablespoons of the batter into the pan, swiftly swirling it to cover the bottom thinly.
5
Cook the crepe for about 30 seconds, or until the edges begin to lift, then carefully flip it (using a plate if needed) and cook for an additional 15 seconds.
6
Transfer the cooked crepe to a cookie sheet. Repeat this process with the remaining batter, adding butter to the pan as necessary until you have 12 crepes.
7
For the filling, combine the farmer cheese, cream cheese, 1 lightly beaten egg, grated lemon peel, and a pinch of salt in a bowl.
8
Mix well with a wooden spoon until smooth; if necessary, strain through a sieve for extra creaminess.
9
To assemble the blintzes, place about 1 tablespoon of filling in the center of each crepe. Tuck in the sides, then roll them up securely to enclose the filling completely.
10
At this point, you can choose to freeze the blintzes for later use, or proceed to fry them.
11
To cook, heat a generous amount of butter in a large skillet over medium heat. Fry each blintz for about 4 minutes, turning to achieve a golden-brown color on all sides.
12
Serve the blintzes immediately while warm, accompanied by sour cream and jam for a delightful touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Cheese Blintzes with Lemon Zest?
They are light and airy cheese-filled crepes, a traditional Jewish dish often served for breakfast or during the holiday of Shavuot.
Who is the original author of this recipe?
This recipe is from 'The Jewish American Kitchen' by Raymond Sokolov.
What types of cheese are used in the filling?
The filling is made using a combination of farmer cheese and cream cheese.
How much lemon zest is needed for the recipe?
The recipe calls for 1/2 tablespoon of grated lemon peel to add a refreshing twist to the filling.
Can these blintzes be made ahead of time?
Yes, you can assemble the blintzes and freeze them for later use before the final frying step.
How many crepes does this recipe produce?
This recipe makes approximately 12 crepes.
What size skillet should be used for the crepes?
A 5-6 inch cast iron skillet or nonstick pan is recommended.
How much batter is used for each crepe?
Use 2 tablespoons of batter per crepe, swirling it quickly to cover the bottom of the pan thinly.
What is the secret to a smooth filling?
Mix the ingredients with a wooden spoon and, if necessary, strain the mixture through a sieve for extra creaminess.
How long do you cook the crepes initially?
Cook for about 30 seconds on the first side until edges lift, and then 15 seconds on the second side.
What should I serve with these blintzes?
They are traditionally served warm with a dollop of sour cream or your favorite fruit jam.
Is baking powder used in the crepe batter?
Yes, 1/4 teaspoon of baking powder is folded into the batter to help keep the crepes light.
What kind of milk is recommended for the batter?
The recipe specifies 1 cup of whole milk.
How do you assemble the blintzes?
Place 1 tablespoon of filling in the center of a crepe, tuck in the sides, and roll it up securely.
How long do you fry the assembled blintzes?
Fry each blintz for about 4 minutes, turning them to ensure a golden-brown color on all sides.
What temperature should the cream cheese be for the filling?
The cream cheese should be at room temperature to ensure it blends smoothly with the farmer cheese.
How many total eggs are used in the entire recipe?
A total of 3 eggs are used: 2 for the crepe batter and 1 for the cheese filling.
Should the butter be hot when added to the batter?
No, the 1 tablespoon of unsalted butter should be melted and then cooled before incorporating it into the batter.
What is the texture of the finished blintzes?
They have a light, airy exterior crepe with a creamy, lemon-scented cheese filling.
Is salt used in both the batter and the filling?
Yes, salt is included in the batter (1/2 teaspoon) and added to taste in the cheese filling.
What kind of flour is best for the crepes?
The recipe calls for 1 cup of unbleached flour.
During which holiday are these blintzes typically served?
They are a traditional favorite particularly during the Jewish holiday of Shavuot.
How do I know when the crepe is ready to flip?
The edges will begin to lift from the pan, usually after about 30 seconds of cooking.
What is the first step in making the filling?
The first step for the filling is to combine the farmer cheese, cream cheese, one lightly beaten egg, lemon peel, and salt in a bowl.
How much farmer cheese is required?
The recipe requires 1/2 lb of farmer cheese.
Should the batter be lumpy or smooth?
The batter should be mixed thoroughly until it is completely smooth.
Do I need to add butter to the pan between every crepe?
Yes, you should add butter to the pan as necessary while cooking the batch of 12 crepes.
Can I use a nonstick pan?
Yes, either a nonstick pan or a cast iron skillet works well for this recipe.
What heat level is used for frying the blintzes?
Medium heat is used both for making the individual crepes and for the final frying of the assembled blintzes.
How are the eggs prepared for the batter?
The 2 eggs for the batter should be lightly beaten until they are frothy before adding other ingredients.