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Cherry Cheese Blintzes

Yields1 Serving

Crêpes
 1 1/4 cups milk
 2 large eggs
 1 Tbsp. canola oil
 3/4 cup all-purpose flour
 1 tsp. sugar
 pinch salt
Filling
 2 cups farmers' cheese or ricotta
 1/2 cup full-fat sour cream, crème fraîche or mascarpone
 1 large egg
 2 Tbsp. sugar
 1/2 tsp. vanilla
Cherry Compote
 3 cups fresh or frozen pitted sour cherries
 1/2 cup sugar
 1/2 cup water
 1 tsp. vanilla
 2 tsp. cornstarch (optional)
 butter, for cooking
1

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.

2

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.

3

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.

4

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).

5

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.