- Jewish Learning
This blintze pie is a variation on the classic cheese blintz, and indeed, once you are going through the process, you might want to make some extra crepes and filling to serve for dinner or freeze for another time. This pie freezes well and is great served warm or cold. You can also top it with a strawberry sauce: blend a defrosted bag of frozen strawberries with confectioners’ sugar to desired thickness and sweetness.
1 and 1/2 cups flour
1 and 1/2 cups milk
3 tablespoons sugar
1 and 1/2 tablespoons oil
2 pounds farmer’s cheese (I prefer Mehadrin brand)
4 egg yolks
5 tablespoons sugar
2 tablespoons Gefen Vanilla Sugar
To prepare the crepes, combine flour and eggs. Stir until no lumps remain. Add remaining ingredients slowly. You may need an immersion blender to make it smooth.
Heat a nine-inch frying pan over medium-high heat. Brush with oil or butter. With a ladle, pour some batter into the pan while tilting and swirling it to make a thin layer. (The first blintze is sometimes a bit messy – don’t get discouraged!) When the underside has some light brown spots, turn to lightly brown the other side. Crepes should be soft and pliable. Pile them one of top of the other until you are done and are ready to layer them. They can be frozen at this point or after layering.
Prepare the filling. Combine all ingredients. (If you prefer a sweeter filling, you can add a bit more sugar, one tablespoon at a time, but be mindful that the sugar softens the cheese and may cause it to ooze out, especially when heated.)
On a cake board, cake stand, or plate, place one blintz on the surface. Top with a thin layer of cheese filling. Repeat until you have used all the crepes and filling or until the pie has reached the desired height.
Serve cold or warm alongside sour cream or whipped cream and strawberries.
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