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Servings: 8
The sweet cheese filling is perfect for breakfast or dessert with berries or seasonal fruit, topped with a sprinkling of confectioners’ sugar.
Ingredients
- 4 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 2 Tbs. matzo meal
- 1 tsp. pure vanilla extract
- 1 lb. farmer cheese
- 1 large egg
- 16 8-inch Crêpes
- 1 lb. frozen strawberries
- 1 to 2 tsp. aged balsamic vinegar
- 2 Tbs. unsalted butter; more as needed
- 1 pint fresh strawberries, quartered, for serving
- Confectioners’ sugar, for dusting
- Small mint leaves, for serving
Preparation
- Combine the cream cheese, 1/4 cup of the sugar, the matzo meal, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1-1/2 minutes. Add the farmer cheese and egg, and beat to combine, about 1 minute.
- Place about 2-1/2 Tbs. of the filling in the center of each crêpe. Fold the bottom of the crêpe up just enough to cover the filling. Flatten a bit, then fold both sides over the center. Fold the top of the crêpe down make a package. (At this point, blintzes can be refrigerated for a few days in a covered container before cooking and serving, or individually wrapped and frozen for longer storage; cook directly from the freezer.)
- To make the sauce, combine the frozen strawberries, remaining 1/4 cup sugar, and vinegar in a medium saucepan and cook over medium heat, stirring occasionally, until the strawberries soften and their juices thicken slightly, about 10 minutes. Remove from the heat. Using an immersion blender or a food processor, process until smooth, about 1 minute.
- To cook the blintzes, heat the butter in a medium skillet over medium-low heat. Arrange the blintzes seam side down in the skillet, adding only as many as will comfortably fit without touching. Cook until golden brown, about 2 minutes. Flip and continue to cook until golden brown on the second side, about 2 minutes more, then transfer to a serving platter. Cook the remaining blintzes, adding butter to the pan as needed. Dust with confectioners’ sugar and serve with the strawberry sauce, fresh strawberries, and mint leaves.
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