Blintzes, Phisch-Style

Posted on | January 29, 2010 | No Comments

That title isn’t very appetizing, is it?!

This is a something we make for breakfast each Christmas morning for the last few years. Because we love them so much, we make them other times of the year, too, particularly when strawberries are in season. They’re not the usual blintzes, though. I once mis-read the recipe and put in an entire brick of cream cheese. The dominant taste is supposed to be the cottage cheese, but the cream cheese was too good so we continue to make that “mistake” with this dish. Also, nobody seems to notice when I use fat-free cheese. They are still very rich!

16 oz. cottage cheese dry (I’ve used normal)
3 oz. cream cheese (I use a full brick, sometimes Neufchatel, sometimes fat-free cream cheese)
1 egg yolk (I omit bec. It’s raw and I see no difference)
2 tbs. sugar
1 tsp. vanilla

For the crepes: any crepe recipe will do. This is the one on the card, but it takes longer than a normal crepe recipe:

2 eggs
2 tbs. salad oil
1 c. milk
3/4 sifted all-purpose flour
1/2 tsp. salt

1/4 c. butter or margarine
1 c. sour cream
powdered sugar
1 pkg. (10oz) frozen strawberries, thawed or use fresh or use jam of any kind you like but omit powdered sugar

Make filling: put all ingredients in food processor and process until completely combined and smooth. Normal blintzes have texture though, so the way we make it is not traditional. Nor is it traditional to use so much cream cheese. Cover and refrigerate.

Make blintzes: beat eggs, oil and milk until blended. Add flour and salt; beat until smooth (there may be a few lumps). Refrigerate, covered for 30 min. and it should end up the consistency of heavy cream (it never is for me though).

Melt 1/4 tsp. butter in a skillet. Pout in 1 1/2 tbs. batter, make it cover bottom of the pan until roughly a round shape. Lightly brown and remove from pan, browned side up. Keep making until all done. For this step I use Pam and a non-stick pan.

Place about a tbs. of filling in one crepe, wrap like a burrito. Normally, you melt more butter and cook the filled crepes but we never have the patience to. Instead, we put some jam, some cheese filling, wrap and eat. Too much cheese and you have a mess but that’s ok because they end up messy anyway. You can top with sliced strawberries and some powdered sugar.

Post from old blog entry dated Feb. 25, 2007

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