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Puffy Cheese Blintz

June 28, 2012

Love cheese blintzes? Wish there was a way to avoid making those pesky crepes? I love crepes, especially when someone else is making them. And that’s what the outside of a cheese blintz is. But it’s not my thing to do. They’re just not my cup o’ tea/pile o’ crepes. That’s not how the bb kitchen works.

I don’t like to patskey (mess around) more than is necessary. I don’t want to and you can’t make me.

When I happened upon this recipe in the Sundays at Moosewood Restaurant cookbook years ago, I knew I’d found my solution. Very close in taste to blintzes, WAY faster to prepare. When I get a hankering for homemade blintzes, you know what I’m gonna do.

Base in greased dish

Base is set

Two eggs ready to fluff up cheese

Base’s loaded

All puffy… in the best way

It’s my mom’s birthday and we’re celebrating with lunch on the deck. And this is going to be there waiting for her.

Puffy Cheese Blintz with Strawbeery-Rhubarb Sauce, Light Sour Cream and Fresh Berries, Teriyaki Salmon, Roasted Peach & Mixed Green Salad and Pumpernickel with Sweet Butter.

Puffy Cheese Blintz

4 large eggs
1 1/4 c. milk (I used 1%)
2 T. light sour cream or plain yogurt
1/4 c. butter, melted (half stick)
1 t. pure vanilla extract
1 1/3 c. unbleached flour
1 T. sugar
1 1/4 T. baking powder
1 lb. farmer cheese (or use equal amount dry curd cottage cheese)
1/2 lb. ricotta cheese
2 large eggs
2 T. sugar
2 T. fresh lemon juice
1/3 c. golden raisins


Preheat oven to 350°.

Using a blender or mixer, mix all batter ingredients until very smooth.

Pout 1 1/2 cups of the batter (use a Pyrex measuring cup) into a buttered 9×13 baking dish. Bake for about 10 minutes or until set.

While the base of the blintz is baking, combine the filling ingredients and mix well.

Once the base of the blintz is set, remove baking dish from oven and cool a few minutes. Spread cheese filling over base, quickly re-mix batter and pour the remaining batter over the top, covering the filling completely with the back of a spoon or with a spatula.

Return baking dish to oven and bake for 45- 50 minutes or until the top is puffed, set and browned. Remove from oven and allow to rest for ten minutes before cutting into squares.

Serves 8-10 as a small main course for breakfast/brunch/lunch (about 12 for dessert).

bb tip:

Make this dish even easier by baking base the night before and spreading cheese filling on it. Cover and place in fridge overnight. Keep remaining batter in bowl covered in fridge as well. The next morning, remix batter, pour on top and bake in pre-heated 350° oven for 45-50 minutes, just as in above recipe. Less to do that morning!

Instead of ricotta, I  used a plain Israeli 5 percent fat white cheese.


Strawberry-Rhubarb Sauce:

Warning: This is mighty complicated.


1 c. rhubarb (about 3 stalks), fibrous strings pulled (as with celery), sliced 1/2″ thick

1 c. strawberries, hulled and sliced in half (in 3, if larger)

1 t. sugar, or to taste


Cook in saucepan, stirring occasionally, until soft, about 15 minutes.

Keeps, covered, in the fridge for several days.

Note: Best when using very ripe, red, juicy strawberries. Otherwise, you may need a bit more sugar. You want a slightly tart, slightly sweet sauce.

Delicious on its own, as a topping for yogurt, ice cream, blintzes, spread on toasted English muffins/bread.

Making Mom happy


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