Stage Delis World Famous Cheese Blintzes Recipes

STAGE DELI'S WORLD FAMOUS CHEESE BLINTZES

Steps:

• Make wrapper batter: In a blender blend wrapper batter ingredients and let stand 30 minutes.
• In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
• Make filling: In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
• Preheat oven to 250°F and line a baking sheet with parchment paper.
• Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.

CHEESE BLINTZES

Steps:

• For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla. Using a fork, mix well; set aside.
• For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water. Whisk until batter is smooth.
• Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat. When pan is well heated, film it lightly with nonstick cooking spray. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes. Adjust heat as needed if crepe is cooking too quickly or slowly.
• Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.) Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
• Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down. At this point blintzes may be covered and refrigerated for up to 24 hours.
• To serve, place a large sauté pan or skillet over medium heat. Melt a tablespoon butter and add as many blintzes as possible without crowding pan. Cook until golden brown on bottoms and filling is heated through, about 3 minutes. Turn and cook other sides until golden brown, about 2 more minutes. Remove from heat and keep warm; repeat with remaining crepes and filling. Serve immediately, seam side down, garnished with sour cream, if desired.