The newest of the baking projects chosen for the ABC Baker's Challenges is the Quintessential Cheese Blintzes by Flo Braker. Whenever I hear "cheese blintzes" mentioned I am immediately flooded with fond memories. The oldest of them are from my childhood when my grandmother made these for my brothers and I. Light, slightly sweet pillows of delight! As my son was growing up I made them for him as a special breakfast, lunch, or brunch. It was something he also looked forward to equal enthusiasm. So for me doing the cheese blintzes with the ABC Baker's was sheer pleasure.
So last week with the coming storm, not knowing if we would have electricity or when it would return, I felt it best to make these early. As it turned out, just as I was serving them up to my husband the electric went out! Wow, that was spooky!
If you've never had these wonderful little rolls you really don't know what you are missing! And if you think they are difficult, think again. These are really simple to whip up and oh how they will make eyes pop!
The first thing you want to do is get the crepes made. This batter sits in the refrigerator 1-2 hours before you cook it up. All you need is butter, flour, eggs, salt, and water....oh and a nice heavy bottom, non-stick (if possible but not necessary) pan. The procedure is easy and goes quickly. Just pile them up on the side, keep them warm while you make the filling.
Flo suggests using farmer cheese, sugar, egg, salt, vanilla, and orange or lemon zest. Now over the years I've used ricotta and small curd creamy cottage cheese with equal success. They are all good so don't feel guilty substituting!
After the crepes are done and the filling is ready it is time to assemble. Spooning about 1 1/2 tbs of filling spread slightly across the center. Then flip the sides in onto the filling and roll from the top down until you have a neat, rectangular package (looks like an egg roll). Then saute them in butter until they are slightly brown. Flip them gently and brown the other side. Viola!
I served them with a yummy black cherry preserve over the top. You can use any jam or preserve, powdered sugar, or naked. They are all good. This was sooooo good I hope you will try them. Let me know what you topped them with!
Yeah, I was born to bake! I'm happiest when I can try out something new and different. I love to see that devilish smile on someone's face at dessert time. It all started when I was tall enough to reach the counter and has not stopped yet. I am always looking for something involved, and more complex. I completed the amateur pastry program at the French Culinary Institute to round out my self taught skills, increase my knowledge and give me more confidence. I look forward to more classes and that next challenge.