Florence Tabrys’ Sweet and Creamy Cheese Blintzes
Photo Galleria: 
For the Batter:
6 large eggs
½ cup warm water
½ cup whole milk
1 cup all-purpose flour
For the Filling:
1 (4-ounce) package cream cheese, at room temperature
1 cup (7.5-ounce package) farmer’s cheese
1 teaspoon melted butter
¾ teaspoon ground cinnamon
½ cup sugar
1 egg, beaten
Butter, for frying blintzes
Sweetened sour cream, cinnamon sugar, confectioner’s sugar, orange zest, for topping (optional)
Recipe Steps: 
Prepare the batter by whisking together all the ingredients. The batter should be thinner than a pancake batter, and golden yellow in color. Refrigerate the batter while you prepare the filling. For the filling, combine all the filling ingredients and stir until smooth.
Heat a pat of butter in an 8-inch non-stick skillet. Ladle about ¼ cup of batter into the center of the pan and quickly swirl the pan in a circular motion to evenly distribute the batter. Fry for 1 minute and then flip the blintz over. Cook for just a few seconds on the flip side and remove to a waiting paper towel. Cover with a second paper towel to prevent the blintzes from drying out. Wipe the pan clean of the residual butter, add a fresh pat and follow the same process until you have used all the batter.
When cool to the touch, begin filling the blintzes. A large tablespoonful plopped right in the middle of the blintz should do it. Fold the blintz by bringing the two ends to the middle, and then fold the two sides into the middle, creating an oblong little package. Their irregular shape lets people know they are homemade, so don’t fret if they don’t look perfect.
Heat several pats of butter in the same skillet you used to cook the batter, and fry the blintzes for several minutes or until golden brown. You can freeze the prepared blintzes, and fry them at a later time. Yield: 10 blintzes

Our Newsletters, Your Inbox