Cheese Blintz with Balsamic Strawberry Maple Glaze
CHEESE BLINTZ – the only recipe you will ever need.Â
I made these blintzes every day for 10 years at my dairy cafe Tastebuds. We could never keep up with demand, that I had to at one point make a rule, NO BLINTZ AFTER 1PM 🙈
We sold 100’s!Â
And I promise you they are the best homemade blintzes ever and really are as good as they look. Not too sweet but that perfect balance of pure melt in your mouth deliciousness.Â
Make these in advance (don’t fry them – just assemble and freeze and then defrost half way before fry) then when you’re ready to have the meal, fry them up (takes 5 minutes) right before serving.Â
You can even make the strawberry balsamic syrup and keep in fridge for weeks.Â
Ingredients
For the crepe:
4 eggs
1 cup whole milk
1 cup flour
Pinch salt
2 tbsp. Sugar
1 Tbsp oil
For the cheese filling:
1 LB farmer cheese
4 egg yolks
2 tbsp melted butter
1/4 cup sugar
1 Tbsp vanilla sugar
1 tsp. Vanilla extract
Instructions
For the Crepe:Â
Whisk together till smooth batter. Get the pan hot. Spray generously with oil. Add batter to pan and swirl till the circle shape forms. Remove access batter if you need to.
Then let cook for about 1.5 minutes till you see bubbles start forming all over batter and the edges look like the are sturdy to flip.Â
Flip and let cook on either side for another minute or so
Remove from pan and place in between paper towels.
For the Cheese Filling:Â
Place everything in a bowl and mix till combined well.
Assemble the blintz: add a nice dollop of filling to blintz and fold.
Heat butter in frying pan and fry on both sides till they get all crispy.
Notes
Serve with Strawberry Balsamic Maple Sauce RECIPE:
1 bag of our frozen strawberries,  defrost the bag in microwave (pour the whole bag with the juices into a bowl after.) Add 1/4 cup maple syrup (more if you like sweeter, and mash up the strawberries and syrup together with a fork. Mix in 2-3 tbsp of the balsamic vinegar and serve over the blintz or ice cream.Â