Induction Blintz, Crêpes, or Blini by Chef Charles Knight
A Blintz is a rolled filled pancake of Ashkenazi Jewish origin, similar to a crepe or Russian blini. This is an amazingly simple recipe.
Strawberry or Blueberry Cheese Blintz
EQUIPMENT: mixing bowl.
- 1 cup fresh strawberries or blueberries, or frozen thawed
- 1 tablespoon sugar
- 1 cup cottage cheese drained
- ½ cup cream cheese
- 2 egg whites, whisked to a light froth
- 1 teaspoon honey or sugar
- 1 teaspoon lemon zest, grated #1 blade
- ½ teaspoon vanilla
- 12 crêpes (basic recipe below)
- 1 cup sour cream (optional)
- Powdered sugar
Place strawberries or blueberries in a mixing bowl and sprinkle with sugar. Set aside.
In the 3-quart Mixing Bowl, combine cottage cheese, cream cheese, frothed egg whites, honey, lemon zest, vanilla and mix well. Spoon 3 tablespoons cheese mixture into the center of each crêpe. Fold right and left sides of crêpe over filling, forming a square, then roll to form blintz.
Place blintzes seam side down in 13-inch gourmet skillet. Cover and warm over medium-low heat for about 10 minutes.
To serve: top with strawberries or blueberries and a dollop of sour cream.
Crêpes
PREPARATION: 30 minutes – make 10 to 12 crepes
EQUIPMENT: mixing bowl or blender, 8-inch super ceramic skillet or 9-inch gourmet skillet
- ½ cup sifted flour
- 2 whole eggs
- 1 cup milk
- 1 teaspoon sugar (optional)
- pinch of salt (optional)
- 2 tablespoons unsalted butter or shortening
In the blender or 3 Qt. mixing bowl, combine flour, eggs, milk, sugar, and salt, and whisk or blend until smooth.
I typically do not use a coated pan, but it does take a bit a practice cooking crepes in a stainless-steel pan. I recommend my Super Ceramic 8-inch Gourmet Skillet perfect for crepes.
Preheat your skillet over medium heat 275ᵒF. Place a small amount of unsalted butter or Crisco in the pan. Using a paper towel coat the entire cooking surface of the pan.
Put enough batter in the skillet create a thin coat.
Cook until crêpe is lightly browned. To remove crêpe from bottom of pan, loosen with a flexible spatula or knife, invert over plate and crêpe will drop unto plate. Repeat the process.