- Peach Cheese Blintzes
- These are take a bit to make, but worth every bite.
- 1 Tablespoon sugar or equivalent amount of sugar substitute
- 1/4 teaspoon salt
- 1 cup skim milk
- 2 large eggs
- 1 Tablespoon unsalted butter melted
- Vegetable oil (or nonstick spray)
- 3/4 cup Unbleached All-Purpose Flour
- 1 cup creamy cottage cheese
- 1/4 cup Greek style honey yogurt (one small individual serving size container)
- 1/4 cup Greek style vanilla yogurt
- 3 fresh peaches (or other fresh fruit)
- 1 Tablespoon confectioner's sugar (optional topping)
- Start by making the batter from 2 hours up to several days ahead, cover and refrigerate until needed. The pancakes may also be made ahead and refrigerated or frozen until your favorite fruit is in season or you have a blintz-attack. Canned and frozen fruits can be substituted, but nothing beats the taste of freshly picked ripe fruits.
- To Make the Batter for the Pancakes it works best when allowed to rest in the refrigerator overnight.
- Whisk together flour and salt in a medium bowl and add milk and eggs, whisking until batter is smooth.
- Whisk in melted butter. If your batter is lumpy, no matter how much you whisk it, pour it through a strainer set over a bowl; then cover and refrigerate for two hours up to several days.
To Cook and Fill Blintzes
- Wash, peel, seed the peaches. NOTE: To remove peels easily, drop peaches into a small pot of boiling water for 15 - 20 seconds; remove peaches to an ice bath. The skins will slip off easily. Cut peaches in half and remove seeds. Chop two peaches and set aside. Slice the remaining peach in thick slices and set aside.
- Stir yogurt and cottage cheese into the chopped peaches (or fruit of choice), and set aside.
- Brush a small skillet with oil; heat over medium-high heat.
- When the skillet is hot (about 400ºF), add a small amount of batter and very quickly and evenly tilt the pan to cover the bottom.
- Cook until the top is set and golden brown on the underside. Transfer cooked blintzes to a plate and repeat with the remaining batter. (This recipe makes about 10 blintzes.) NOTE: Blintz batter usually does not get bubbles on top when it is ready to turn like regular pancakes. The surface of the blintz turns from a shiny liquid look to looking duller and firmer.
- Place about 1/4 cup of filling down the center of each blintz. Fold up ends and roll into a cylinder or fold like an envelope. You can top the blintz or not and eat it at this point or continue with baking it.
- Alternatively, place a sheet of parchment paper on a baking sheet, place the rolled or folded blintz seam-side down on top of the parchment, and bake until heated through, about 10 minutes.
- Serve warm, dusted with confectioner's sugar.