These Cheese blintzes are elevated to “for company” status when served with a sumptuous plum compote. Serve for brunch or dessert. You can make the compote and the blintz, aka thin pancakes or “Yiddish crepes,” a few days ahead, so all you have to do is whip up the filling, roll up the blintzes and fry.
- 1 pound plums, preferably Santa Rosa
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons fresh lemon juice
- ¾ cup (125 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- ½ teaspoon salt
- 3 large eggs, lightly beaten
- 1 cup whole milk or half and half
- ¼ cup (½ stick) unsalted butter, melted, divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon oil, for pan-frying blintzes
- ¾ pound farmer cheese, room temperature, Friendship brand preferred
- ½ pound cream cheese, room temperature
- 2 large egg yolks
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla bean paste
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon salt
- 2 tablespoons unsalted butter for pan-frying blintzes
- Make the compote: Pit and cut the plums in eighths, leaving the skin on.
Combine the plums, sugar and lemon juice in a medium saucepan, set over medium-low heat, and cook for 7 to 10 minutes, or until the fruit is soft but still retains its shape. The timing will depend upon the ripeness of the fruit. Remove from the heat. The compote will keep in the fridge for up to 4 days in an airtight container.
- Make the blintzes: Place a sheet of parchment paper onto a work surface and sift the flour, sugar, and salt onto it. Set aside.
- Combine the eggs, milk or half and half, 3 tablespoons butter, and vanilla to a blender. Cover and blend until just combined.
- Add the dry ingredients to the wet ingredients. Blend at high speed for 15 to 20 seconds, until well combined, with no lumps. Pour the mixture into an airtight container and let rest for 30 minutes.
- Place 14 sheets of parchment paper on a baking sheet and set by the stovetop in a pile.
- Heat the remaining 1 tablespoon butter and the oil in a 7- or 8-inch non-stick crepe or omelet pan over medium heat. Swirl the pan and pour out any excess fat into a small bowl. Reserve the bowl. Then, with a ladle or measuring cup, pour 3 to 4 tablespoons into the center of the pan. Immediately pick up the pan and swirl it around so the batter thinly coats the bottom of the pan. Return to the heat, and cook about 45 seconds until lightly browned (use a spatula to check a corner). Flip carefully and cook the other side of the blintz.
- Move the blintz to a single piece of the parchment paper and cover with another piece of the parchment paper. Continue making the blintzes, stacking and separating them with parchment paper. After 3 or 4 blintzes you might want to coat the pan with the reserved butter and oil again.
- At this point, you can assemble the blintzes or wrap them in plastic with parchment between each layer and refrigerated for up to 2 days or frozen for up to 1 month. Just before assembling the blintzes, make the filling. Place the farmer cheese, cream cheese, egg yolks, sugar, sour cream, cinnamon, vanilla paste, lemon zest, and salt into a food processor and pulse until smooth.
- Assemble the blintzes: Place a blintz on a piece of parchment paper. Add about 3 tablespoons of filling to the edge nearest to you. Fold the right side in about one-third of the way and then fold the left side in about one-third of the way (one-third of the filling will be visible in the middle). Carefully roll the blintz away from you, lifting as you go.
- Heat a crepe pan or a small sauté pan over medium heat. Add 2 teaspoons of the butter and remove the pan from the heat to allow it to melt without burning. As soon as it bubbles, return to the heat. Gently place 2 stuffed and rolled blintzes into it and cook until the bottoms are a toasted light brown; then carefully turn over and cook until the other side is light brown. Serve immediately with the plum compote.