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Blintzes with sour cream and cherries
Blintzes with sour cream and cherries
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Warm dessert topped with sour cream and cherry sauce.
Ingredients:
  • 150g plain flour
  • 5.00 gm caster sugar
  • 240ml milk
  • 175g Cottage Cheese
  • 100g cream cheese
  • 20.00 gm caster sugar
  • Finely grated zest of 1/2 lemon
  • 20g unsalted butter, melted
  • 425g canned pitted cherries in syrup
  • 75g caster sugar
  • 40.00 ml kirsch (cherry brandy), optional
  • 2.50 gm arrowroot
Instructions:
  • Combine all crepe ingredients in a food processor or blender, along with a pinch of salt.
  • Blend until velvety smooth, then delicately strain into a waiting jug. Cover and allow to rest undisturbed for 30 minutes at room temperature.
  • Take a piece of paper towel and dip it in the melted butter. Use it to brush the base of a 16cm non-stick crepe pan or frypan over medium heat. Once hot, pour in a sufficient amount of batter to cover the base. Tilt the pan to ensure the batter forms a thin film, then pour any extra batter back into the jug. Cook the crepe for about 1 minute until the underside turns golden, then flip using a metal spatula. Cook the other side for just under a minute until it becomes golden.
  • Transfer the crepes to a plate and cover with foil to keep them warm. Stack the crepes on top of each other as you continue cooking the rest of the crepe mixture.
  • In a saucepan, combine cherries, syrup, and sugar over medium heat until the sugar is dissolved. Pour in kirsch. In a separate bowl, mix arrowroot with 1 tablespoon of cold water until smooth. Gradually add warm juice into the arrowroot mixture, then incorporate all into the sauce. Cook and stir for 1-2 minutes until the sauce thickens. Allow to cool before using.
  • Preheat the oven to 180°C and generously coat a 20cm x 25cm baking dish with luscious melted butter. In a food processor, combine cheeses, egg yolk, vanilla, sugar, and zest until velvety smooth.
  • Add a lavish tablespoon of cheese mixture in the center of each crepe. Fold the sides, bottom, and top to create a parcel. Arrange the blintzes fold-side down in a dish, ensuring they slightly overlap if necessary.
  • Brush the tops with the remaining butter. You can cover and chill until you are ready to cook. Bake for 15 minutes or until warmed through.
  • Serve by plating two blintzes and topping each with sauce and sour cream.

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