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Welcome to Hoffman Kitchen. Today we’re going to make cheese blintzes. It’s an Eastern European dish and you can certainly find them in New York and now you can make your own. First we’re going to start with a dry ingredients, I have 2 cups of flour unbleached regular flour. I’m going to add on about 3 quarters of a teaspoon of baking soda, about 2 tablespoons of sugar, a pinch of salt and I’m going to just mix up my dry ingredients.
Now for my wet ingredients, I’m going to take 2 eggs. I’m going to whisk my eggs a little bit and add on about one cup of milk, just regular milk and now I’m going to add on my mixture here into my flour mixture and now we’re going to combine it. And you want to make sure you mix it well so you don’t have lumps so as you start mixing this you need to add on, keep on adding on water gradually, because you want to make sure that the mixtures right consistency. It doesn’t become too thick or too thin so I just keep on mixing it and get the lumps out of the mixture and keep on adding warm water.
By the time I’m done it will be a cup of water and I want to make sure to show you the consistency but that’s the key to making the blintzes. That’s our batter should be able to do like this. So my batter is gone and it’s resting and now I’m going to make the filling. For filling I use 16 ounces of farmer cheese. Some people like to mix farmer cheese with ricotta cheese or with cottage cheese. I like to keep it pure and what I’ll do in addition to this. I’ll add on 2 tablespoons of sugar. You can do lots more depending on how sweet you like it.
And what I’m going to do is it’s— not everyone does it but I prefer it. My mother used to make it this way but it’s up to you if you want to add on an egg, a yolk. So to separate it first, I need to separate the yolk from the egg to the whites and I’ll add on a yolk just like that. The whites you can use it for something else or just started and now I’m going to mix my mixture with a fork until it’s really all well combined.
Now for the blintzes, I have a nice nonstick large frying pan and I put medium to low heat and the way to grease the pan is I made a paper towel pan here and I put some vegetables oil in an old dish and I dip it in and essentially what I do, I grease my pan just like that without leaving any bottle or liquid oil in the pan so I just leave in the dish and here’s my batter here. You want to make sure again, it’s liquidy it runs like water, almost like water.
You take a big ladle and what you want to do is you want to make sure you have enough batter here for one blintz and when you start you tilt the pan when it’s hot and you just keep on— let it run and keep on turning this till it forms really a nice full circle and you want to make sure you have all this axis that comes off of this thing and like this and you just leave it on for about 30 seconds you’ll see when the edges starts turning brown in your case.
So now what we’re going to do just about ready on this side and just like this you’re going to flip on the other side for about another I would say 20 seconds or 30 seconds. Now what we’re going to do for the filling I’ll put it right so see it’s nicely done, the other side will be a lot lighter than the flip side. Put it on the plate. Here’s my filling again, here for filling you can use jam, you can use chocolate you can use different filling so what I do is for the filling I’ll put it in and with a spoon and I’ll just spread it nicely.
I just like to spread it like this and what I’m going to do is I’m going to fold it about halfway and then what I’m going to do is side, side and their you have it and that is a perfect, perfect blintz.