Ingredients
Crêpes
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons canola oil
1¾ cups milk
3 large eggs
3 tablespoons plus 1 teaspoon unsalted butter, melted, divided
Filling
2 tablespoons cream cheese (not whipped)
1 pound farmer cheese
1/3 cup sugar
1 large egg
2 teaspoons lemon zest (from 1 lemon)
oil for frying
1 – 2 tablespoons butter for frying
1/3 cup sugar
1 large egg
2 teaspoons lemon zest (from 1 lemon)
oil for frying
1 – 2 tablespoons butter for frying
Place the flour, sugar, salt, oil, milk, eggs and three tablespoons melted butter into a medium bowl and whisk vigorously. Strain into another bowl, pressing to get out as much batter as possible and then discard the solids. May be made three days in advance and stored covered in the fridge.
To prepare the filling, place the cream cheese into a medium bowl and soften with a fork. Add the farmer cheese and use the fork to mash into the cream cheese. Add the sugar egg, and lemon zest and use a spoon to mix well.
Tear waxed or parchment paper into sixteen 8-inch pieces. Heat an 8-inch non-stick frying or crêpe pan over medium-high heat. Brush with a little butter. Lift the pan off the heat, scoop up a little less than 1/4 cup batter and pour into the pan at around 12:00 o’clock, and then turn the pan clockwise 2 to 3 times to swirl the batter to cover the pan bottom. Add more batter to cover any holes. By the third crêpe, you will know exactly how much batter you need.
Cook for 45 seconds to one minute and when the edges are brown, use a silicone spatula to press under the crêpe and lift it up and turn over. Cook for 15 seconds more. Turn onto a plate. If the crêpe starts to brown too fast, turn down the heat. Repeat for the remaining batter and place the paper pieces in between the crêpes. Let cool 15 minutes. May be made four days in advance. Cover the stack of crêpes with plastic wrap and store in the fridge.
To fill the crêpes, place one in front of you with the more browned side facing up. Place about two tablespoons cheese filling just below the center and spread about two inches wide. Fold the right and left sides 1 to 2 inches towards the center and press into the filling. Fold the bottom of the crêpe up over the filling, press into the filling and then roll up, using your fingers to keep the sides straight. Set aside. You can freeze them at this point and cook later. To cook right away, heat the oil and one tablespoon butter in a large frying pan over medium heat. Add the blintzes and cook for about two minutes per side or until browned, adding more butter to the pan if needed. Serve hot. Stored covered in the fridge for up to four days or freeze for up to three months.
