Sweet Cheese Blintzes with Strawberry Sauce
Crepes filled with creamy farmer's cheese and topped with a sauce bursting with berries.
Equipment
- electric mixer (optional)
- crepe pan of skillet with 8 inch diameter
Ingredients
For the Strawberry Sauce:
- 4 cups sliced strawberries
- 1 cup sugar
- 1 cup water
- 2 tbsp. cornstarch
For the Sweet Cheese Filling:
- 15 ounces whole milk farmer's cheese
- 4 ounces cream cheese, softened
- 2 egg yolks
- 3 tbsp. sugar
- 4 tbsp. flour
For the Crepes:
- 4 eggs
- 1 cup water
- ½ tsp. kosher salt
- 1 cup flour
- 1 tbsp. butter
For frying the Crepes and Filled Blintzes:
- 5 tbsp. butter
Instructions
To make the Strawberry Sauce:
- Mix all the ingredients in a three quart saucepan. Bring them to a boil, and then simmer for 15 minutes or until the sauce is thickened.
For the Sweet Cheese Filling:
- Mix all the ingredients in a bowl.
For the Crepes:
- Using a mixer or a whisk, combine the eggs, water, milk, salt, and butter. Slowly add the flour and whisk until lump free.
- Heat a crepe pan on medium heat, and melt 1 teaspoon of butter. Add a ¼ cup of batter and rotate the pan until the batter covers the entire bottom of the pan. The crepe is done when the batter in no longer runny and the crepe slides easily out of the pan. Cook on one side only and then invert onto a plate, with the uncooked side facing up. Repeat 11 times, adding more butter as necessary.
To fill and cook Blintzes:
- Place a couple of tablespoons of filling in the center of each crepe. Fold left edge over filling, then the top and bottom edges, and then roll up, tucking the right edge underneath the blintz. Fry the blintzes in a nonstick skillet, three at a time, in additional butter until both sides are golden brown. Top with the Strawberry Sauce.
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