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Claire Saffitz's Sweet Cheese Blintzes with Apricot Compote

A family recipe for classic Ashkenazi Jewish sweet cheese blintzes: thin, eggy pancakes filled with a lightly sweetened, lemony farmer's cheese and cream cheese mixture, pan-fried until golden, and served with a bright apricot-lemon compote and a drizzle of honey. Perfect for breakfast, dessert, or a special snack.

IntermediateAshkenazi JewishServes 16

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Source Video
40m
Prep
1h 20m
Cook
14m
Cleanup
2h 14m
Total

Cost Breakdown

Total cost:$17.90
Per serving:$1.12

Critical Success Points

  • 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.

Safety Warnings

  • Always unplug or detach blender blades before scraping.
  • Use caution when working with hot butter and skillet to avoid burns.
  • Let blintzes cool slightly before eating to avoid burning your mouth with hot filling.

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