Cheese Blintzes with Blueberry Compote

By Sprig Originals ✓ · cooked up in Sprig

Paper-thin crepes wrapped around sweetened farmer cheese, then pan-fried in butter until the edges blister and go golden. The batter rests and the crepes cook ahead, so all that's left at breakfast is a quick sizzle in a skillet, a spoonful of warm blueberry compote and a cool dollop of sour cream. This is the classic griddle-counter version — humble ingredients, big payoff, and no special equipment beyond a nonstick skillet.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 3 large eggs
• 1 1/4 cups whole milk
• 1/4 cup water
• 3 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• neutral oil or butter, for the pan

• 1 lb farmer cheese (or well-drained whole-milk ricotta)
• 4 oz cream cheese, softened
• 1 large egg yolk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 1/8 tsp kosher salt

• 3 cups blueberries, fresh or frozen
• 1/3 cup granulated sugar
• 2 tbsp water
• 1 tbsp fresh lemon juice
• 1 tsp cornstarch
• 1 pinch kosher salt

• 4 tbsp unsalted butter
• 3/4 cup sour cream
• powdered sugar, for dusting

Instructions

1. Make the crepe batter: in a blender, combine the flour, 1 tablespoon sugar, 1/2 teaspoon salt, 3 eggs, milk, water, melted butter and 1/2 teaspoon vanilla. Blend 20 seconds, scrape down the sides, and blend 10 seconds more until perfectly smooth. Cover and refrigerate at least 30 minutes (or up to 24 hours) — this relaxes the gluten so the crepes cook tender instead of rubbery. The batter should have the consistency of heavy cream; thin with a tablespoon of milk at a time if it has thickened in the fridge.
2. Cook the crepes: heat an 8-inch nonstick skillet over medium heat until a drop of water sizzles, about 2 minutes. Brush lightly with oil. Lift the pan off the heat, pour in a scant 1/4 cup batter and immediately swirl to coat the bottom in a thin, even layer. Return to the heat and cook 60 to 75 seconds, until the surface looks dry and the underside is lightly browned in patches. Flip with a thin spatula and cook 15 seconds more — just to set. Slide onto a plate.
3. Repeat with the remaining batter, brushing the pan with oil every second or third crepe, to make 10 to 12 crepes (you need 8 good ones; the first is always a sacrifice). Stack them directly on top of each other as they come off the heat — they steam themselves soft and will not stick. Cool to room temperature. At this point they can be wrapped and refrigerated up to 2 days.
4. Make the filling: in a medium bowl, mash the farmer cheese with a fork to break up any large curds. Add the cream cheese, egg yolk, 1/4 cup sugar, 1 teaspoon vanilla, lemon zest and 1/8 teaspoon salt. Stir vigorously with a sturdy spoon until thick, creamy and scoopable, with a little texture remaining. If using ricotta, first drain it in a fine-mesh sieve for 30 minutes and press out excess liquid — a wet filling will burst the crepes.
5. Make the compote: combine the blueberries, 1/3 cup sugar, water and a pinch of salt in a small saucepan over medium heat. Cook 6 to 8 minutes, stirring occasionally, until the berries slump and release their juice. Whisk the cornstarch into the lemon juice, stir it in, and simmer 1 minute more until glossy and lightly thickened. Remove from the heat; it will thicken further as it cools. Keep warm.
6. Fill the blintzes: lay a crepe on the counter with the paler, less attractive side facing up. Spoon 3 tablespoons of filling onto the lower third and shape it into a 3-inch log, leaving a 1-inch border. Fold the bottom edge up over the filling, fold both sides in like an envelope, then roll up snugly into a neat rectangular packet. Set seam-side down on a plate and repeat with 7 more crepes.
7. Fry to order: melt 2 tablespoons butter in a large nonstick or cast-iron skillet over medium heat until it foams. Add 4 blintzes seam-side down, without crowding, and fry 2 1/2 to 3 minutes until deep golden and crisp at the edges. Flip and fry 2 to 3 minutes more, until the second side is browned and the filling is hot through (the packets will puff slightly). Transfer to plates and repeat with the remaining butter and blintzes.
8. Serve immediately, two per plate: dust with powdered sugar, spoon warm blueberry compote over and alongside, and finish with a generous dollop of cold sour cream.

Chef's tips

Nutrition (per serving, estimated)

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