Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

For the Crepe:

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.

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:

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.

Author: Sarah Lasry