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Recipe by Adina Schlass

Savory Blintzes with Caramelized Tomatoes and Garlic

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Savory Blintzes with Caramelized Tomatoes and Garlic
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian

I’m always looking to take a traditional dish and give it that modern twist. Who knew savory blintzes could be so good?!

Ingredients

Batter

  • 1/2 cup white whole wheat flour

  • 3/4 cup all-purpose flour

  • 3/4 cup milk

  • 1/2 cup seltzer

  • 2 large eggs

  • 2 tablespoons canola oil

  • 1 teaspoon sugar

  • 1/8 teaspoon salt

Filling

  • 2 cups farmer cheese (substitute with ricotta if needed)

  • 1 teaspoon honey, plus additional for garnish

  • 1/2 teaspoon chili flakes

  • 1 tablespoon fresh thyme, finely minced

  • kosher salt, to taste

Topping

  • 1 pint grape tomatoes, halved

  • 10 cloves garlic, smashed

  • 2 tablespoons butter

Directions

Prepare the Savory Blintzes with Caramelized Tomatoes and Garlic

1.

In a blender, combine flours, milk, seltzer, eggs, oil, sugar, and salt; blend until smooth. Let stand at room temperature for 30 minutes.

2.

Lightly spray an eight-inch cast iron or crepe pan with cooking spray and heat over medium-high heat until hot. Pour 1/4 cup batter into the pan and tilt the pan to spread evenly. Cook until the bottom is golden brown, about one minute. Flip and cook on the other side until golden, then set aside. Repeat with the rest of the batter, spraying the pan between each as needed.

3.

For the filling: Mix farmer cheese, honey, chili flakes and thyme, and season with salt to taste.

4.

For the topping: Melt butter in a saucepan over medium heat. Add tomatoes and garlic and sauté for 10 to 14 minutes until nicely caramelized.

To Assemble

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Place a crepe on a flat work surface, spotted side up. Place one tablespoon filling just below the center of the crepe. Fold the bottom up, then the two sides in, and then roll up from the bottom to cover the filling. Place on a baking sheet, seam side down. Repeat with remaining blintzes. Bake for about 10 minutes, until hot and crispy.

3.

To serve, top with tomatoes and garlic. Garnish with a sprig of thyme and a small drizzle of honey.

Credits

Photography by Chay Berger

Recipe tags

adina schlass blintzes crepes garlic thechefswife tomatoes
Savory Blintzes with Caramelized Tomatoes and Garlic

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