Blintzes with Sweet Cheese Filling (Blinchiki)
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.
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.
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