So I ask, what’s a Hanukkah celebration without a blintz?
Aside from the customary latke, a nice cheese blintz topped with cherry preserves is a great way to make your Hanukkah crowd happy. The blintzes can even be made ahead, ready to heat in the oven or saute in a fry pan right before serving. The topping can also be made ahead – just reheat in a microwave to take the chill off and serve.
Farmer’s cheese is a great choice for the filling because it mixes well with ricotta. But if you can’t locate it, use the best small curd cottage cheese you can find and be aware that not all cottage cheese is GF friendly. Some have additives including food starch. Read those labels.
Nothing like a tasty blintz for a gathering, or even just for brunch. Make some coffee and let’s eat.
No one will go away hungry and as Bubbe used to say, nosh on this! How’d you like the way I worked that in there? Nosh on This – a great gift for anyone on your holiday list who likes to bake.
|Cheese Blintz with Cherry Topping|| |
- 130 grams Canteen flour blend (1 cup) (see notes)
- 2 teaspoons granulated sugar
- ¼ teaspoon kosher salt
- 4 extra large eggs
- 2 tablespoons butter, melted (plus 1-2 T extra for the pan)
- 180 grams non dairy milk (almond) (3/4 cup)
- 1 lemon, zested
- 1-2 grates fresh nutmeg
- 213 grams farmer’s cheese or small curd cottage cheese (almost 1 cup)
- 65 grams full fat ricotta cheese (1/4 cup)
- 60 grams full fat sour cream or crème fraîche (1/4 cup)
- 1 lemon zested
- ½ teaspoon granulated sugar
- ¼ teaspoon nutmeg (freshly grated)
- 130 grams cherry preserves (about ½ cup)
- 75 grams frozen unsweetened cherries (1/2 cup)
- 120 grams full fat sour cream (1/2 cup)
- Place pancake ingredients in a food processor or blender and pulse until well blended and mixture is smooth. Place in a container with a lid and refrigerate at least 2 hours and overnight is even better. Place a nonstick fry pan over medium heat and brush with a little bit of butter. Scoop about ⅓ cup into the hot pan and swirl to get better to fill bottom of the pan. Cook about 6-70 seconds or until the edges start to curl up and the center is set. Remove from the pan by sliding pancake onto a piece of parchment paper. Top with another piece of parchment. Repeat until all the batter is used up. Makes about 6-7 ten-inch pancakes. If not filling right away wrap the pancakes (each is separated using parchment paper) in plastic wrap and refrigerate – use a plate to keep them flat.
- Make the filling by placing all the ingredients in a bowl. Whisk together until smooth. If using cottage cheese, blend the ingredients using a food processor or blender to make the mixture smooth.
- Make the topping by scooping the cherry preserves and frozen cherries into a microwave safe container and heating for one minute. Stir. Reheat right before serving. Top with cold sour cream right before serving.
- Place two tablespoons of filling in the bottom portion of each pancake. Roll bottom up, fold in sides, fold the top once and then flip that dough over the bottom. Or, roll as you would a burrito any old way you like as long as the filling is encased and sealed in the pancake.
- Place each filled blintz on a baking sheet covered with parchment or plastic wrap. Heat a teaspoon of butter in a fry pan and cook each blintz (2 to 3 at a time) until each side is golden brown. Or preheat oven to 350°F. Generously butter a flat casserole pan and line up blintzes folded side down in the pan. Brush the tops with butter (gently). Bake 35 to 40 minutes flipping them over at the 20 minute mark.
- Serve warm with topping and plenty of sour cream or crème fraîche.