Blintzes are said to have been created in Persia. Virtually every culture has a similar and popular, food - in France, a crepe suzette; in Armenia, boerike; Italy, manicotti; Russia, blintchiki. Jews regard blintzes as a traditionally happy dish, and ceremonially eat them during the period of Shavuoth (harvest of the first fruits). This particular recipe is also good for Passover when gluten-eating Jews ceremonially refrain from eating anything leavened or made from any form of wheat that has not been first baked into unleavened bread - Matzoth.
A lot of people will recognize the recipe, and there are lots of variants. Some are made with considerably more egg and less flour. The filling in most of the other crepes is very much richer. This recipe is on the lean side. We don't generally put a topping on the filled crepes, but traditionally they are served with a fruit topping, jam, or sour cream.
The trick to making blintzes - or crepes for that matter - is having an 8” non-stick pan at the right temperature with just enough butter or margarine and just enough batter of the right thickness. The batter must be quite thin, the pan must be hot – but not so hot as to burn the butter instantly – and the amount of batter must just coat the bottom of the pan and not pool.
When you are ready to pour the batter from your measuring cup or blender cup into the pan, grip the handle of the pan so that you can tilt the pan. Pour in about a tablespoon of batter and tilt and turn the pan to begin coating the bottom surface. Now dribble on more batter, tilting the pan until you have a solid, but non-overlapping pancake. You can run the batter up the side of the pan a short distance if the pan is of high quality and the burner will heat the sides as well. There should not be any huge holes in your pancake for the cheese filling to escape. Small holes, particularly at the edges, are just fine.
Crepes that are too thick will be soggy and heavy and will break when folded. Gluten-free flours are no where as elastic as wheat flour, so the resulting crepe is capable of tearing and breaking more easily. But if you get the hang of it, your results will be wonderful and way better than the really tough Mother's freezer blintzes that you can no longer have if you need to be gluten-free.
This recipe makes approximately 18 filled crepes.
Start off by making all of the crepes:
Here are some possibilities for flour. Select one.
Blend at high speed for 3 minutes. Blend again periodically as you make the crepes. You may have to add more milk to maintain a thin crepe. Batter should be about as thick as thick eggnog.
To form the blintzes, refer to the pictures at the left.
Spoon about 1 teaspoon of filling onto the browned side of the crepe. The location is the middle of the bottom 1/3 of the crepe. Now fold the bottom of the crepe up and over the cheese to cover it. Now fold over the right side and then the left sides. Now fold the remaining crepe down over the cheese package, flip the package over and place it folded side down onto a cookie sheet or jelly roll pan that has been covered with plastic wrap. You can refrigerate these or freeze them. If you want to cook them right away, put them right on the prepared cookie sheet.
If you bake them on parchment paper, the bottom of the blintzes will be more moist than you want. We cooled them on cooling racks and they were just right for us.
If you have left-over blintz filling, butter a dish, pour in the excess filling layered with raisins and cinnamon sugar, and dust top generously with cinnamon-sugar. Bake along with the blintzes.