I know summer officially starts on June 21st, but around here, it already seems like the perfect time to take a trip to the beach, have a cookout, and just smell the sweet summer air. One of my favorite things about summer though is the food! And these cheese blintzes made our memorial day breakfast something amazingly special, even though they weren’t hard to make at all.
When I was first thinking about making cheese blintzes yesterday, I really thought that it was going to be terribly complicated and I sensed that I might screw something up here and there. But actually, it was so super simple and I was able to make an extra special breakfast for my family without messing up once.
We picked more blackberries today and yesterday. The mosquitoes were absolutely relentless, but luckily I thought to rub a little sage on my arms and legs before we went picking.
I think blackberries are my favorite berry now, although I’m pretty sure once my blueberries ripen, I’ll be cooking up a storm and making all kinds of food that includes blueberries. But for now, it’s blackberries all the way baby.
I can not begin to tell how much I love cheese blintzes. The crepe-like pancake around the creamy filling is so heavenly and scrumptious. A cheese blintz (singular) is a thin pancake that usually doesn’t have a leavening agent like baking soda in it.
Blintzes can be pan-fried or baked, and due to the fact that I don’t like frying foods very much, this recipe is a baked version of cheese blintzes. But that doesn’t mean there’s any lack of flavor!
We had a ton of fun picking all these berries over the past two weeks. And these cheese blintzes were a great way to see how rewarding all our hard work was. It’s like motivation for the future!
I know you are going to love these cheese blintzes. I know they look fancy, but just to remind you of how simple they are to make, my 9 and 10 year old siblings did most of the work involved in making these blintzes. It really is easy and I know you can do it.
You don’t have to be an expert chef to make an elegant and unbelievably delicious breakfast for the ones you love. The recipe has very detailed instructions to help you out, so if you think the instructions are a little lengthy, just know that a lot of it is me talking you through the recipe.
Here’s the recipe:
- 4 large eggs
- 1 cup unbleached all-purpose flour
- ⅓ cup unbleached pure cane sugar
- ¾ cup whole milk
- ¼ cup water
- 1 teaspoon vanilla
- Pinch of salt
- 1 cup ricotta cheese
- 1 cup farmer's cheese or cream cheese
- ¼ cup unbleached pure cane sugar
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla
- Pinch of salt
- Preheat the oven to 400 degrees F.
- Blend all of the blintz ingredients together until the consistency of the batter is smooth with no lumps.
- Warm up a nonstick skillet on medium heat until hot. Grease the entire surface of the hot pan with cooking oil spray.
- Pour the blintz batter by ⅓ cupfuls into the pan, and then tilt the pan in a circular motion so that the batter coats the entire bottom of the pan.
- It will take about 60 seconds to cook each blintz .The blintz is done when the edges brown and the bottom is lightly golden. Flip and cook for 15 seconds.
- After all of the blintzes are cooked, start making your filling. Combine all filling ingredients and blend until mixed well. Some lumps are ok.
- Put about 3 tbsp of filling on the lower part of the blintz and fold like you are creating an envelope. Then roll the blintz up like a burrito, tucking the edges in as you roll.
- Once the blintzes are stuffed and rolled, place them in a 8x8 inch baking pan. Bake them for 10 minutes. Let cool and serve with whipped cream, blackberry syrup, or butter.
And now for that luscious blackberry syrup:
- ¾ cup fresh or frozen blackberries, preferably organic
- ¾ cup unbleached pure cane sugar
- 1 teaspoon vanilla extract
- Mash blackberries in a small saucepan with a fork. Mix in the sugar and vanilla.
- Stir and bring to boil. Let cool 2-3 minutes and serve.