Blintzes with Sweet Cheese Filling (Blinchiki)

Name: Blintzes with Sweet Cheese Filling (Blinchiki)
Yield: Serves 6 to 8 (Makes 16 to 20 blintzes)
Cuisine: Europe, Eastern European & German
Ingredients: 1 cup (5 ounces), unbleached all-purpose flour; 1 cup, whole milk; 6 tablespoons, water; 2 , large eggs; 3 tablespoons, unsalted butter, melted, plus more for cooking the crêpes; 2 tablespoons, granulated sugar; 1 teaspoon, vanilla extract; 1/4 teaspoon, salt; 12 ounces, farmers cheese (about 2 cups); 1/4 cup, heavy cream; 3 tablespoons, granulated sugar; 2 tablespoons, unsalted butter, melted and cooled; 1 teaspoon, vanilla extract; 1/4 cup (1 3/4 ounces), granulated sugar; 2 1/2 teaspoons, cornstarch; Pinch, salt; 1 (24-ounce) jar, Morello cherries, drained (about 2 cups cherries) with 1/2 cup juice reserved; 1/4 cup, dry red wine; 1 , cinnamon stick; 1/8 teaspoon, Almond extract; 2 tablespoons, unsalted butter, for cooking the filled blintzes; , Confectioners' sugar, for dusting

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Europe

Eastern European & German

Blintzes, or Russian crêpes, filled with sweet cheese are a forgotten treat. We went into the kitchen to see if we could return the luster to this venerable dish.

SERVES6 to 8 (Makes 16 to 20 blintzes)

WHY THIS RECIPE WORKS

We worked on the crêpe component of our blintzes recipe first, using a food processor to make a batter with whole milk (which yielded better flavor than low-fat milk), eggs for structure, and butter for richness. Resting the batter for our ...

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