Restaurant Recipes
Junior's Homemade Cheese Blintzes
At Junior's, they use a French crepe pan to make the thin pancake that encloses the cheese filling. If you don't have a 6 inch crepe pan, a slope-sided small skillet will work.
Yield: 12 servings
Ingredients
Crepes
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 4 extra-large eggs
- 1 cup water
- 2 tablespoons unsalted butter, melted, + 2 to 3 tablespoons for baking the crepes and filled blintzes
- 1 tablespoon vegetable oil
Cheese Filling
- 1 pound cream cheese
- 1 cup large-curd cottage cheese (pot style)
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Applesauce (optional)
- Sour cream (optional)
Instructions
Crepes
- Mix the flour, sugar and cornstarch together in a small bowl and set aside.
- Using an electric mixer set on high, beat the eggs, water, butter and oil together until light yellow.
- Reduce the speed to low and blend in the flour mixture all at once, just until the white disappears. Do not over-beat as this can make the crepes tough.
- Preheat a crepe pan over medium-high until a droplet of water sprinkled on the pan sizzles.
- Brush the hot pan with butter, coating it well.
- For each crepe, pour about 1/4 cup of batter into the pan and immediately tilt the pan so the batter, completely but lightly, coats the bottom (some batter may move up the pan sides a little).
- Cook for about 30 seconds until the bottom of the crepe is golden brown (lift an edge to check).
- Shake pan to loosen crepe, then gently turn it over with a spatula, being careful not to tear it.
- Cook crepe on the underside about 15 seconds, just until it's set.
- Turn the crepes, light underside-up, onto a cooling rack.
- Refrigerate crepes for up to 2 days or freeze up to 1 month.
Cheese Filling
- Stir filling ingredients in a bowl until blended.
- To fill each crepe, spoon 3 tablespoons of filling in the center on the underside of the crepe, then fold the edges over like an envelope: first the top edge, then the left side, the right side and finally the bottom edge. Be sure the filling is tightly enclosed.
- To fry the blintzes, melt butter in a large skillet over medium heat.
- Place the filled blintzes in the skillet, folded ends down.
- Fry blintzes until golden on both sides, turning once, about 5 minutes total.
- Serve hot with applesauce or sour cream.
Attribution
Posted by LladyRusty at recipegoldmine.com.
Source: nydailynews.com