Cheese Blintzes

Epicurious  | August 2013 by Mark Russ Federman Russ & Daughters ]]> photo by Copyright © Belathée Photography yield Makes 12 to 14 blintzes, enough for 6 people Ingredients add to shopping list Crepes: 2 cups whole milk 4 large eggs 1 1/2 cups all-purpose flour Filling: 1 1/2 pounds farmer's cheese 1/2 cup plus 2 tablespoons sugar 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon Unsalted butter Preparation To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside. Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes. Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven. *It's very important to use a nonstick skillet! Reprinted with permission from Russ & Daughters by Mark Russ Federman, © 2013 Mark Federman MARK RUSS FEDERMAN, grandson of founder, Joel Russ, took over the running of Russ & Daughters from his parents in 1978 and turned it over to the fourth generation, his daughter, Niki, and nephew Josh, in 2009. He has appeared individually on panels at the Smithsonian Institution, the Museum of the City of New York, the New York Public Library, and the conference of the Association of Food Journalists, among other venues. Mark and Russ & Daughters were most recently featured on the PBS documentary The Jews of New York; on Lidia Bastianich's PBS series Lidia Celebrates America; and on Anthony Bourdain's No Reservations. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/30b8f1fe/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51186250A0Dmbid0Frss0Iepinr/story01.htm

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