Cheese blintzes are an old-world comfort food! Originally from an old Bon Appetit cookbook, this Russian Grandma's Cheese Blintz recipe is easy to prep ahead and cooks up in a flash on the stovetop. Perfected and made her own by a dear family friend - Sharon - these blintzes are legendary in their own time.
Place eggs, water and milk in blender and mix until combined.
Then add slightly cooled melted butter and flour and blend until smooth.
Refrigerate the crepe mixture for 1 -2 hours or even overnight.
Add the cheeses, sugar, egg and vanilla to the bowl of a food processor and blend well. (You can also do this by hand - Aunt Sharon always does, Gregory used the processor.)
This can also be prepared ahead of time and refrigerated for a few hours or overnight.
Use an 8-inch non-stick frying pan (or crepe pan if you have one). Heat skillet over medium heat until a drop of water bounces off the surface. (For extra insurance, you can also brush with a bit of melted butter.)
Add a scant 1/4 cup of batter to pan when it is ready. Quickly swirl it around to cover the bottom of the pan and let it cook until the edges begin to curl and brown. Do not flip the crepe.
If you are new to blintz-making, place crepes browned side up on a towel (place a piece of wax paper or parchment in between each just to be 100% sure they don't stick together) and cover lightly. Repeat with remaining batter - be sure to keep cooked ones covered as you make the balance of the crepes.
When you are confident in your crepe-making, see notes below for Aunt Sharon's tips on speeding up the process.
To fill and fold each blintz, place 1 heaping tablespoon of filling down the center of the crepe. Tuck two sides toward the center. Then fold the two remaining sides like an envelope. Place seam side down on a parchment-lined tray or platter. Repeat with remaining crepes and filling.
Now you can either cook them, refrigerate them covered, or freeze them for later use.
Heat two tablespoons of butter in a large skillet over medium heat or until butter is bubbly. Place blintzes seam side down in pan - do not crowd. Heat until browned on both sides. Serve immediately.
Sharon fills and folds the blintzes as she make the crepes. This makes life easier, as you don’t have to layer the crepes with the wax paper. Here is how she does it. Make crepe. Turn cooked crepe onto clean dish cloth, cooked side up. Pour batter into pan and cook next crepe. While it cooks, fill and fold blintz. Put blintz on cookie sheet lined with wax paper or parchment. Freeze one sheet at a time, and then you can layer frozen blintzes in freezer container. Generally, she does this by herself, but a helping hand is always nice.