Cherry Cheese Blintzes
Cherry Cheese Blintzes
AuthorJulie
To make the crêpe better, put the milk, eggs, oil, flour, sugar and salt in a blender and pulse until well-blended and smooth (scrape down the sides once or twice) and let sit for 20-30 minutes. It should have the consistency of heavy cream.
To make the filling, stir together the farmers' cheese, sour cream, egg, sugar and vanilla. To make the sauce, bring the cherries, sugar and water to a simmer in a medium saucepan; cook until the cherries collapse. If you'd like it thicker, stir the cornstarch into a tablespoon of cold water; add to the cherry mixture and bring to a boil. Cook for 4-5 minutes, then remove from the heat and set aside to cool.
To make the crêpes, set a medium skillet (I like my well-seasoned cast iron skillet) over medium-high heat and drizzle with oil or spray with nonstick spray. Consider the first a practice; pour a few tablespoons' worth of batter into the pan and quickly swirl it to coat the bottom - or make an even circle. Cook until the edge starts to curl from the pan and it's golden on the bottom - at this point it will be easy to slide a thin heatproof spatula under the edge and flip the crêpe. Cook for another minute, until golden on the other side. Repeat with the remaining batter. (The crêpes can be made a day ahead; keep covered with plastic.
Filling a blintz is like filling a burrito: place a crêpe on your work surface and put about 1/4 cup filling in a strip down the middle, leaving about an inch at each end. Fold one long side over to enclose the filling; fold each short end over, then flip the whole thing over to close. Fill all the crêpes and set aside (or refrigerate for up to a day).
When you're ready to cook your blintzes, heat a good-sized pat of butter in your skillet set over medium-high heat. Cook a few at a time, without crowding the pan, until browned and crisp on both sides. Serve warm, with cherry compote on top.
Ingredients
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These blintzes look absolutely delicious! I love the idea of balancing the sweet cherry compote with the creamy cheese filling. I’m planning a weekend brunch and was looking for something special but doable. It reminds me of those creative crafting sessions where I unwind with Paper Doll Diary activities—sometimes I need a sweet treat to match the creative energy. Do you recommend fresh cherries over frozen for the compote? Would love to hear your tip before I head to the kitchen!
This recipe looks absolutely delicious! The combination of creamy cheese filling, warm cherry compote, and golden crêpes sounds perfect. I especially like the idea of making the crêpes ahead of time, which makes this feel much easier to prepare for a special breakfast or brunch. The cherry compote must add such a lovely balance of sweetness and tartness. Definitely a recipe worth trying!
This recipe sounds absolutely wonderful! The combination of creamy cheese filling and cherry compote inside golden crêpes is such a delicious idea. I really like how the sweet and slightly tart cherry topping can balance the richness of the cheese filling. The make-ahead tip for the crêpes is also helpful, especially when preparing breakfast or brunch for guests. It looks like one of those recipes that feels special without being unnecessarily complicated. Definitely adding this one to my list of recipes to try!