Скачать или смотреть Cherry Cheese Blintzes

I usually can’t eat very much in one sitting, so it’s always a challenge to leave room for dessert. So I’ve just decided to eat dessert for dinner instead. These cherry-cheese blintzes fit the bill perfectly. While they are most appropriate for breakfast, we have a tendency to eat breakfast for dinner here. Much simpler to make than the name might suggest, you can have a plate for yourself in no time. ♥

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Cherry-Cheese Blintzes
2 recipes crepe batter†† to make at least 12 10-inch crepes; I made 18
16 ozs., 452g, cottage cheese
8 ozs., 226g, cream cheese, softened
¼ cup, 54g, white sugar
½ teaspoon, 3ml, vanilla extract
14.5 ozs., 411g, tart pitted cherries with the liquid
5 ozs., 144ml, berry juice
⅓ cup, 72g, white sugar
1 tablespoon, 15ml, lime juice
1 teaspoon, 5ml, almond extract
1 tablespoon corn starch pinch kosher salt

Prepare the crepe batter and allow it to sit for an hour for the foam to rise to the top. Prepare the crepes as instructed above but do not fold. Lay crepes flat on a cooling rack with a tea towel between layers. Mix the cottage cheese, cream cheese, ¼ sugar and vanilla in a mixing bowl until combined. Using about ¼ cup filling, smooth onto flat crepe, folding in sides and rolling each crepe tightly. You should get close to 12 filled blintzes.

In a large skillet, add cherries and liquid, juice, 1/3 cup sugar, almond extract and cornstarch mixing to combine. Turn heat to medium high and stir until the mixture simmers. Add the blintzes to the simmering sauce and simmer gently for a few minutes to heat the blintzes through. Serve immediately dusted with powdered sugar or with whipped cream.

††Sweet Crepes à la Alton Brown

2 large eggs, 100g
¾ cup, 177ml, whole milk
½ cup, 118ml, water
3 tablespoons, 44g, butter, melted
2½ tablespoons sugar
½ teaspoon kosher salt
1 teaspoon, 5ml, vanilla
1 cup, 120g, all-purpose flour

Add in order, eggs, milk, water, vanilla, sugar, salt, flour, and melted butter to a blender. Pulse several times to fully incorporate the ingredients. Refrigerate batter for at least 1 hour, but Alton claims it’s good for up to 48 hours in the fridge.

Heat a 10-inch skillet over medium-low heat. Coat the skillet with butter. Ladle 2 ounces batter into hot skillet, swirling pan to coat the surface with a thin layer of batter. Cook until the top is set and the edges begin to brown. Flip and cook for about 45 more seconds. Fold, roll or keep flat and remove to serving plate.

Music: Good Starts by Jingle Punks, available in the YouTube Audio Library