Stage Deli's Cheese Blintzes
Submitted by teeta
Stage Deli’s cheese blintzes wrap golden crepes around a smooth filling of farmer’s cheese, cottage cheese, and cinnamon. A classic New York deli brunch dish baked until warm.
YIELD
1 batchPREP
25 minCOOK
25 minREADY
1 hrsIf you have ever stood in line at a legendary New York deli and ordered the blintzes, this is what arrived. Thin, golden, and filled with creamy, cinnamon-kissed cheese.
The wrappers are delicate egg crepes cooked until just set on one side and golden on the other. The filling blends farmer’s cheese and cottage cheese with sugar and cinnamon until silky smooth.
Three tablespoons of filling go into the center of each wrapper, then the sides fold over into neat little packets. A quick warm-up in the oven and they are ready to serve.
Top with sour cream, fresh berries, or a dusting of powdered sugar for the full deli experience.
Kitchen Tips
- Let the batter rest for 30 minutes before cooking; this relaxes the gluten and makes thinner, more tender crepes
- Cook the wrappers on one side only so they stay pliable enough to fold around the filling
- If the filling feels too loose, add a tablespoon of flour to thicken it up before filling
- Arrange the blintzes seam-side down on the baking sheet so they hold their shape in the oven
Variations
- Add a teaspoon of lemon zest to the filling for a brighter, more citrusy flavor
- Swap the cinnamon for vanilla extract for a milder, more classic French crepe filling
- Pan-fry the blintzes in butter instead of baking for extra-crispy golden edges
Ingredients
Directions
MAKE WRAPPER BATTER: In a blender blend wrapper batter ingredients and let stand 30 minutes.
In an 8-inch skillet, preferably nonstick, melt half of the butter over moderately high heat.
Pour in enogh batter to just coat bottom of skillet, swirling and cook, undisturbed, until top is set and nottom is golden.
Transfer wrapper to paper towels in one layer, golden side down.
Make more wrappers with remaining butter and batter.
MAKE FILLING: In a food processor blend cheeses, sugar, and cinnamon until smooth.
If necessary, add flour to thicken filling.
Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
Put 3 tbsps filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch.
Fold in ends to completely enclose filling, forming packets, and arnage, seams sides down, on baking sheet.
Make more blintzes with remaining filling and wrappers.
Bake blintzes, covered loosely with foil, untl heated through, 5 to 10 minutes.
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