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Perfect Sunday breakfast? I think so!
Sweet Cheese-Stuffed Blintzes
1 1/2 cups whole milk
6 large eggs plus 1 large egg yok
3/4 cup all-purpose flour
1 1/2 tsp. plus 2 Tbsp. granulated sugar
1/8 tsp. fine sea salt
Clarified butter or canola oil for cooking
3/4 lb. farmers cheese, at room temperature
1/2 lb. cream cheese, at room temperature
Finely grated zest of 1/2 lemon
1 Tbsp. honey
1 pint blueberries
Sour cream for serving
Confectioners sugar for serving (optional)
In a large bowl, whisk together the milk and 6 eggs. In another bowl, sift together the flour, 1 1/2 teaspoons granulated sugar, and the salt. Gradually whisk the flour mixture into the egg mixture just until the batter is smooth. With a rubber spatula, rub the batter through a wire sieve to another bowl to remove any lumps.
Brush a 7-inch nonstick frying pan with clarified butter and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to coat the bottom evenly, pouring out any excess batter. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden, about 1 minute more. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan as needed and stacking the blintzes, separated by parchment paper, as they are ready. You should have 12 blintzes, with a couple of extra to allow for practice. (The blintzes can be prepared, covered tightly with plastic wrap, and refrigerated up to 1 day ahead.)
To make the filling, in a bowl, mash together the farmers cheese and cream cheese with a rubber spatula until combined. Stir in the egg yolk, 2 tablespoons granulated sugar, and the lemon zest. Cover and refrigerate the filling until chilled, at least 1 hour or up to 12 hours.
Place 1 blintz, spotted side up, on a work surface. Place about 2 tablespoons of the cheese filling just below the center of the blintz, fold in the sides, and then roll up from the bottom, enclosing the filling. Repeat with the remaining blintzes and filling.
Preheat the oven to 200 degrees F. Have ready a rimmed baking sheet. In a large frying pan, heat 2 tablespoons clarified butter over medium heat. In batches, add the blintzes to the pan and cook, seam side down, until the bottoms are golden, about 2 minutes. Adjust the heat as needed so the blintzes cook steadily to heat the filling without getting too brown. Flip the blintzes over and cook until the other sides are golden, about 2 minutes more. Transfer tot he baking sheet and keep warm in the oven. Repeat with the remaining blintzes, adding more clarified butter to the pan as needed.
In the same frying pan, warm the honey over medium-low heat. Stir in the blueberries and cook just until heated through, about 1 minute. To seve, place 2 or 3 blintzes on each plate. Top with the blueberries, sour cream, and confectioners sugar, if using. Serves 4-6.