A Cream Cheese Blintz is a traditional Jewish dish that consists of a thin crepe-like pancake filled with a sweetened cream cheese mixture. It’s often served as a breakfast or brunch item and can be enjoyed with various toppings such as fruit compote, powdered sugar, or sour cream. Here’s a basic recipe for making Cream Cheese Blintzes:
Ingredients:
For the Blintzes:
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Butter or oil for cooking
For the Filling:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Instructions:
- In a blender, combine the flour, milk, eggs, sugar, and salt. Blend until smooth. Let the batter rest for about 30 minutes.
- In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and egg yolk. Mix until well combined and smooth.
- Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter or oil to coat the pan.
- Pour a small amount of batter into the pan, swirling it around to create a thin, even layer. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1-2 minutes on the other side. Repeat until all the batter is used.
- Place a spoonful of the cream cheese filling in the center of each blintz. Fold the sides over the filling and then fold the top and bottom to form a rectangular shape.
- In the same skillet, heat a bit more butter or oil over medium heat. Place the filled blintzes seam side down and cook for 2-3 minutes on each side, or until golden brown.
- Serve the Cream Cheese Blintzes warm, topped with your choice of fruit compote, powdered sugar, or a dollop of sour cream.
Feel free to get creative with the toppings and adapt the recipe to suit your preferences. Enjoy your delicious Cream Cheese Blintzes!
