About a month ago I brought my Dad home to Michigan’s Upper after he spent the Thanksgiving holiday with me. A friend came along for the ride and she and I went to Marquette to check in at some of the local breweries and do a little shopping. Marquette has some great little shops with locally made jewelry, pottery, wood crafts, art, and candy. We made lots of stops. A candy store called Donkers that’s been in business since 1896. A favorite restaurant that serves organic and locally sourced foods called Sweet Water Cafe. A unique grocery called the Flying Moose that sells UP Sushi with venison. I have never been a mall shopper so I really love the small, locally owned stores in Marquette’s downtown area. I know this is a convoluted trip to my blintz recipe. But while we were at a little shop called Touch of Finland I purchased a new sauna stove, a box of rocks, and a great iron crepe skillet. The sauna stove replaced our old stove that died a few months previous. The new stove was installed a few weeks ago and is working great! I seasoned my new iron skillet yesterday morning and decided to make blintzes for brunch. The skillet is working great!
Blintzes are my sister-in-laws go-to dish for Christmas brunches. She buys them frozen and heats them up. Don’t get me wrong, they are good. But homemade from scratch is better. Blini is the Russian name for crepes. Blintzes are crepes that are filled with cheese or fruit and then sautéed or baked. I’m filling mine with cheese filling and baking them.
1/2 cup whole milk
1/2 cup water
1 cup AP flour
1/4 cup granulated sugar
2 T butter melted for brushing the skillet
1 cup cottage cheese
6 ounces cream cheese at room temperature
4 T honey
1 egg yolk
1/2 lemon juiced
Prepare the batter by first whisking the eggs.
Add all the other ingredients to the eggs and whisk until the batter is smooth.
Refrigerate the batter for 30-45 minutes. Heat your skillet over medium heat. Brush the skillet lightly with melted butter and put about 1/3 cup of batter on the skillet. Swirl the skillet to distribute the batter evenly and cook for 30-60 seconds. Flip. Slide the crepe out of the skillet onto wax or parachment paper and start the process over again. Repeat until all the batter has been used. (Makes about 12 crepes.)
Preheat the oven to 350.
Now it’s time to prepare the filling and assemble the blintzes. Beat all of the filling ingredients together with a hand mixer. Brush a casserole dish with butter. Put a couple tablespoons of the cheese filling on one end of the crepe. Fold once, then fold the sides in like an envelope and roll. Place the blintzes in the casserole dish seam side down.
Continue filling and rolling. Brush the tops of the blintzes with a little butter.
Bake for 45 minutes. I served ours with homemade apple sauce.
NOTE: You can make fruit blintzes with an apple or cherry filling similar to what you’d use in a pie. You can top your cheese blintzes with fresh berries or sliced banana. Dust them with powdered sugar. If you want to make a double batch, crepes freeze well. Separate the crepes with wax paper and store in a zip lock freezer bag for use later.
The new crepe pan I got is a de Buyer. It’s iron so it’s an excellent heat conductor. Best used over medium heat. I love my new sauna stove and I love my new crepe pan.