Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Milk

  2. 1/2 cup 118ml Water

  3. 3 cups 594g / 20oz Eggs (large)

  4. 1 cup 62g / 2 1/5oz All-purpose flour

  5. 2 tablespoons 30ml Melted butter Nonstick vegetable spray Filling

  6. 1/2 cup 31g / 1.1oz Dried cherries

  7. 1/4 lb 113g / 4oz Cream cheese - room temperature

  8. 1 teaspoon 5ml Vanilla extract

  9. 1/2 scraped vanilla bean

  10. 1 tablespoon 15ml Egg (large)

  11. 1 lb 454g / 16oz Farmer's cheese, pot cheese, or Cottage cheese - (2 cups) Canola oil and butter - for frying Sour cream or yogurt - as accompaniment Nectarines and Cherries

  12. 1 Frozen sour cherries - (12 oz) - thawed, drained, Reserving the juice

  13. 2 tablespoons 30ml Cornstarch

  14. 1 tablespoon 15ml Butter

  15. 2 tablespoons 30ml Sugar

  16. 2 tablespoons 30ml Nectarines - sliced

  17. 1/3" wedges (large)

  18. 1/4 cup 59ml Shlivovitz or brandy

  19. 1/2 lb 227g / 8oz Fresh bing cherries - , pitted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Crepes: Put all of the ingredients except the butter into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately-high heat, then spray with non-stick vegetable spray. When nice and hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes until lightly browned. Set aside on a plate, cooked-side up, and continue with the remainder of the batter. For the Filling: In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix the cream cheese, vanilla, sugar, and egg until blended. Gently mix in the pot, farmer, or cottage cheese. Drain the cherries and mix them in. Place 2 tablespoons of filling in the lower center of the blintz. Fold up once from the bottom, and then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In small batches (4), fry the blintzes fold-side down until golden brown. Gently flip to fry the other side. Serve with sour cream, and Nectarines and Cherries, flambeed in Shlivoviz. For the Nectarines and Cherries, flambeed in Shlivovitz: In a bowl, whisk together the cherry juice and cornstarch. In a hot saute pan, melt the butter. Add the sugar, then the nectarines. Carefully pour in the shlivovitz. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the nectarines until the flames die out. Add the cherry juice mixture and cook until bubbling for 10 seconds. Take the sauce off the heat; add the thawed and fresh cherries. This recipe yields 4 servings.


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