#STACKS AND YOLKS CHEYENNE HOW TO#

Use a small skillet if you have one I think 6 to 7-inch is the ideal crêpe size for blintz, but am limited to 8- to 9-inch crêpe due to the skillets I have. (Hint: Just do what sounds best.) If you have a crêpe recipe you like best, go ahead and use it here instead, but if you’re a crêpe newbie, I think you’ll find this one remarkably easy. This recipe is flexible enough that you can adjust it to your tastes and what you have around while hopefully not being so flexible that you’re unnecessarily worried about which way to get started. One year ago: Egg Salad with Pickled Celery and Coarse Dijonįive years ago: Bittersweet Chocolate and Pear Cake I had at least two a week when I was pregnant don’t let this happen to you. * Whatever you do, do not - I mean promise me that you will not ever - go to B&H Dairy on 2nd Avenue for cheese blintz because upon going there, you will learn that they deep fry them, like a Russian Egg Roll and this is dangerous knowledge as they are deeply perfect and aggressively addictive.

#STACKS AND YOLKS CHEYENNE HOW TO#

They hail from places where the snow seems to go on forever, places where our Polar Vortexes would seem comparatively weak, places that know how to fill bellies with warm to hold you over until it’s fun to go outside again. Cheese blintzes are about cold winter comfort this is no time for half-measures even if you, like me, couldn’t resist swapping some whole-wheat flour in for the children. I’m not sorry.Īnd then they’re fried in butter and served with sour cream (yup, more dairy, just do it) or a fruit sauce. Some people use cream cheese, but I often mix in a little sour cream, marscarpone, creme fraiche, just a spoonful or two per cup of curd cheese, just enough to smooth things out and make them more luxurious. An egg yolk can be added for richness a whole egg for firmness (more helpful with softer cottage cheeses and loose ricottas) and from there, not everyone does this but you can bet that I do, something extra rich too. Some sugar is added, and flavorings, if you so desire (I like a little vanilla extract and lemon zest). The typical filling is farmers cheese or quark, but seeing as not everyone can find these where they live, cottage cheese and ricotta are nearby cousins, and work too. For blintzes, I tend to use a slightly thicker one that’s easier to make they rarely tear you can stack them right on top of each other hot from the pan and they won’t stick to each other you can make them a day or two in advance and they’ll be as good as day one when you reheat them. But, as the word “blintz” comes from blintchik or blini, which are Russian words for pancakes, let’s orient ourselves today toward the theirs. And with this, I think we can isolate the real reason I’ve never made cheese blintzes for you: I don’t have to, because my mother-in-law makes them for us.īut, I had an excess of farmers cheese in the fridge after I ran out of time to make these (unbearably good) Crescent Jam and Cheese Cookies before the end of the year, an intense hankering for a dessert crêpe to drizzle last week’s Dulce Manna over, it’s late in the coldest January I can remember and I’ve had it just about up-to-here with kale-tinged resolutions - cheese blintzes didn’t just make sense, the situation demanded them.Ĭomprised of such near-universal foods as a thin pancake and sweet cheese filling, I imagine that cheese blintzes are one of these foods that you could connect via dotted line to dozens of others in other countries and cultures.

I mean, really, what have I been waiting for? I’ve got all of the bases covered that would prequalify me for a cheese blintz proclivity: I love crêpes and Eastern European food, I’m Jewish, married to a Russian, had a deep cheese blintz addiction* when I was pregnant, and our little half-Russkie predictably cut his teeth on grandma’s homemade cheese blintzes (and Salad Olivier).

Today, it’s time to correct one of the greatest oversights of the last 7.5 years on this website - sorry, no, not the grammar or excesses of commas and em-dashes, oops, there I did it again - we’re going to talk about cheese blintzes.

Stacks and yolks cheyenne