- 1 cup milk
- 6 Tablespoons water
- 2 eggs
- 3 Tablespoons butter, melted
- 1.5 Tablespoons sugar
- 1 teaspoon vanilla
- 1/4 tsp salt
- 1 cup flour
- 16 oz farmer’s cheese, about 2 cups (you can substitute ricotta)
- 1/4 cup heavy cream
- 3–5 Tablespoons sugar
- 2 Tablespoons butter, melted
- 1 teaspoon vanilla
- 1 bag (12-16 oz) frozen cherries
- 1/2 cup water
- 1/4 cup dry red wine
- 2–3 Tablespoons of sugar
- 2 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoons cinnamon
- Place all the ingredients for the crepe batter in a blender and combine, or whisk all the ingredients together.
- Refrigerate for at least an hour or overnight. If you refrigerate for a long period of time, you may need to add a few Tablespoons of additional water, since the flour will thicken more the longer it stands.
- Combine all the filling ingredients together in a bowl.
- Adding the cream and melted butter to the cheese will make the texture of the filling unbelievable soft, creamy and will melt flawlessly. Otherwise, the cheese tends to clump up.
- Heat a nonstick skillet over medium high heat. Brush with a little bit of butter, using a paper towel to distribute an even amount over the skillet.
- When the butter stops sizzling, pour in some crepe batter (a little bit more than half of a 1/4 measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface.
- Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
- Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges.
- Spread the filling over the crepe and wrap the blintz: fold the sides in first, then one end and then the other end (like an envelope)
- Whisk all the ingredients except the cherries in a small pot.
- Add the cherries.
- Bring to a boil and cook for about 5 min, until cherries are cooked through and the sauce thickens.
- Melt 1/2 a Tablespoon butter in a nonstick skillet. When the foaming subsides, add the blintzes.
- Cook until golden brown on both sides, about 2-4 min.
- Serve with the cherry sauce,freshly whipped cream or fresh berries.