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Pick of the Day: Blintzes

Cheese BlintzCrepes are one of those so simple yet sophisticated looking kitchen concoctions that make guests drool and make you feel like you just won a quickfire on Bravo’s Top Chef. Not that different from American pancakes, crepes are flat and thin, rather than being fluffy and thick, and they’re made with a lighter batter. Those characteristics combined with a hot skillet creates the delicate looking lacy bottom that crepes boast. They’re the perfect shell for a variety of fillings from meat to vegetables to dairy, especially a creamy cheese filling. That’s why crepes can be used to make Italian manicotti for dinner or cheese blintzes, which make for a perfect brunch, dinner dish, dessert, or break fast bite after Yom Kippur. When the cheese filling is sweetened, it also pairs perfectly with fruit, raisins, or cinnamon. Make them today using our Cheese Blintz recipe that combines farmer’s cheese with cream cheese for a milky, creamy texture. You can even save and refrigerate some batter and filling for tomorrow to cook up the blintzes again, which cuts out the prep time so you can whip these blintzes up in a snap, since there is no way you won’t crave them tomorrow.

Or you can head to Fairway’s deli case where our hand-rolled blintzes are sold in three varieties: plain (with cheese), blueberry and cheese, and raisin and cheese. Remember, though, that they still need to be fried in a pan, because the filling contains raw egg yolk that needs to be cooked. All you have to do is heat a pan over medium heat, brush the pan with a tablespoon of melted butter, add the blintzes (as many as can fit in the pan you have) and brown each side of the blintzes for 2 to 3 minutes. Then plate them, and top with confectioner’s sugar, sour cream, or one of Fairway’s organic jams. Or just add a little bit of all three toppings!

TELL US: What your favorite sweet cream filling for blintzes? And what’s your favorite topping for blintzes?

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