Blintzes with Sweet Cheese Filling (Blinchiki)
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 cheese blintzes recipe for a minimum of two hours resulted in the most tender and delicate crêpes. For the filling, we tried a few different types of cheese and deemed farmer’s cheese to have the milky flavor and creamy texture we were looking for, (ricotta was the runner-up). We added some heavy cream to thin the cheese out just a bit, butter to enrich it, sugar for sweetness, and vanilla to give it roundness.