Claire Saffitz's Sweet Cheese Blintzes with Apricot Compote

Ingredients

• 1 cup Whole milk (Room temperature)
• 1 cup All-purpose flour
• 5 pieces Large eggs (4 for batter, 1 for filling; all room temperature)
• 7 tablespoons Unsalted butter (5 tbsp melted and cooled for batter, 2+ tbsp for frying)
• 5 tablespoons Granulated sugar (1 tbsp for batter, 3 tbsp for filling, 1 tbsp for compote)
• 1 teaspoon Kosher salt (Divided among batter, filling, and compote)
• 16 ounces Farmer's cheese (Cold; for filling)
• 8 ounces Cream cheese (Cold, cut into pieces; for filling)
• 1 medium Lemon (Zest for filling, juice for compote)
• 1 teaspoon Vanilla extract
• 8 ounces Dried apricots (For compote)
• 3 tablespoons Honey (2 tbsp for compote, 1 tbsp for drizzling)
• 2 cups Water (For compote)

Instructions

1. Prepare Pancake Batter

   In a blender or large bowl, combine 1 cup whole milk, 4 large eggs (room temperature), 5 tbsp melted and cooled butter, 1 tbsp sugar, 1/2 tsp kosher salt, and 1 cup all-purpose flour. Blend until smooth, scraping down sides to ensure no lumps remain. Batter should be liquid and lump-free. Let batter rest at room temperature for at least 30 minutes.

   Time: PT10M

2. Make Cheese Filling

   In a medium bowl, combine 16 oz cold farmer's cheese, 8 oz cold cream cheese (cut into pieces), 3 tbsp sugar, 1/4 tsp kosher salt, 1 large egg, 1 tbsp freshly grated lemon zest, and 1 tsp vanilla extract. Blend with immersion blender or food processor until mostly smooth (some graininess from cheese is normal). Chill in refrigerator until ready to use.

   Time: PT10M

3. Make Apricot Compote

   Roughly chop 8 oz dried apricots. Place in small saucepan with 2 tbsp honey, 1 tbsp sugar, pinch of salt, and 2 cups water. Bring to a simmer over medium heat. Reduce to medium-low and cook, stirring and mashing occasionally, until apricots are soft and mixture is jammy, about 25-30 minutes. Remove from heat and stir in 2 tbsp fresh lemon juice. Let cool.

   Time: PT30M

   Temperature: Medium-low

4. Cook Pancakes (Blintz Wrappers)

   Preheat skillet (preferably nonstick or enameled cast iron) over medium heat. Lightly brush with melted butter. Pour in about 3 tbsp batter, swirling to coat bottom in a thin, even layer. Cook only on one side until surface is matte, edges are golden and start to curl, about 1 minute. Loosen with spatula and turn out onto a plate lined with a kitchen towel, cooked side up. Repeat with remaining batter, buttering skillet as needed. Cover pancakes with towel to keep moist.

   Time: PT25M

   Temperature: Medium

5. Fill and Roll Blintzes

   Place a pancake cooked side up on a towel. Spoon about 2 tbsp filling in a 4-inch line near the bottom third. Fold bottom up over filling, fold in sides, and roll up tightly like a burrito, ending with seam side down. Repeat with all pancakes.

   Time: PT10M

6. Pan-Fry Blintzes

   Heat 2 tbsp butter in skillet over medium heat. Place blintzes seam side down in skillet (in batches if needed). Cook until golden brown and crisp on bottom, 2-3 minutes. Flip gently and cook other side until golden, 2-3 minutes more. Transfer to plate and let cool slightly before serving.

   Time: PT15M

   Temperature: Medium

7. Serve

   Serve warm blintzes topped with apricot compote and a drizzle of honey.

   Time: PT5M

8. Cleanup

   Wash blender, bowls, skillet, saucepan, utensils, and wipe down work surfaces. Soak any sticky pans or utensils from compote and cheese.

   Time: PT15M

Nutrition Facts

Calories

220

Protein

7g

Carbohydrates

26g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of Whole milk: 2% milk (slightly less rich)
• Instead of All-purpose flour: Gluten-free all-purpose flour blend
• Instead of Large eggs: Egg replacer (for vegan, but texture will change)
• Instead of Unsalted butter: Margarine, Neutral oil for frying
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Kosher salt: Sea salt (use less), Table salt (use less)
• Instead of Farmer's cheese: Dry curd cottage cheese (drained), Ricotta (drained, less traditional)
• Instead of Cream cheese: Neufchâtel cheese
• Instead of Lemon: Lime (different flavor)
• Instead of Vanilla extract: Vanilla bean paste, Omit
• Instead of Dried apricots: Dried peaches, Fresh apricots (reduce water)
• Instead of Honey: Maple syrup, Agave

Equipment Needed

• Blender or immersion (hand) blender
• Medium mixing bowl
• Small saucepan
• Skillet (preferably nonstick or enameled cast iron, 8-11 inch)
• Spatula
• Pastry brush (optional)
• Kitchen towel
• Dinner plate (for holding pancakes)
• Microplane or fine grater
• Measuring cups and spoons
• Knife and cutting board

Critical Steps — Do Not Skip

• Resting the batter for at least 30 minutes to prevent tough pancakes.
• Cooking pancakes only on one side.
• Filling and rolling blintzes tightly so they don't open during frying.
• Pan-frying seam side down first to seal.

Chef Tips from the Video

• First pancake is often a 'test'—adjust heat or butter as needed.
• Use a kitchen towel to keep pancakes moist and prevent drying.
• For extra flavor, add a pinch of cinnamon to the filling.
• If you prefer a sweeter dessert, increase sugar in filling or compote.

Troubleshooting

Storage

Refrigerator: Store cooked blintzes in an airtight container for up to 3 days. Reheat gently in a skillet.

Freezer: Freeze filled, uncooked blintzes on a tray, then transfer to a bag or container. Cook from frozen: fry seam side down in butter, covered, then uncover and finish browning.

Room temperature: Not recommended for more than 2 hours due to dairy filling.

Make-Ahead Tips

• Blintzes can be filled and frozen before frying.
• Apricot compote can be made up to 1 week ahead and refrigerated.