Induction Blintz, Crêpes, or Blini by Chef Charles Knight see video
Induction Blintz, Crêpes, or Blini by Chef Charles Knight see video
Induction Blintz, Crêpes, or Blini by Chef Charles Knight see video
Induction Blintz, Crêpes, or Blini by Chef Charles Knight see video
Induction Blintz, Crêpes, or Blini by Chef Charles Knight see video

Induction Blintz, Crêpes, or Blini by Chef Charles Knight see video

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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.