Cheese Blintzes with Cherry Sauce (Blinchiki)

FREE RECIPE PREVIEW

Ingredients — preview

• 1 cup flour
• 1 cup milk
• 6 tablespoons water
• 2 large egg
• 3 tablespoons butter melted, plus more for cooking crêpes
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1/4 teaspoon coarse salt
• 16 ounces farmer’s cheese or softened cream cheese about 2 cups
• 1/4 cup cream
• 3 tablespoons sugar

Preparation — preview

1. Place all the ingredients for the crepe batter in a blender and combine, or whisk all the ingredients together.
2. Refrigerate for at least an hour or up to 2 days.
3. Combine all the filling ingredients together in a bowl.
4. Cover and refrigerate.
5. Stir the sugar, cornstarch, and salt together in a medium saucepan.
6. Whisk in the reserved cherry juice and wine.
7. Add the cinnamon stick and cook over medium-high heat, whisking frequently, until the mixture simmers and thickens, 3 to 5 minutes.
8. Discard the cinnamon stick.
9. Stir in the cherries and a drop of almond extract and return to a brief simmer; cover to keep warm and set aside.
10. Using a pastry brush, brush the bottom and sides of a 6 to 8-inch nonstick skillet (or crêpe pan) very lightly with melted butter.
11. Gently stir the batter to recombine.
12. When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly and pour 2 1/2 tablespoons of the batter (fill a 1/4 cup measuring cup a little past 1/2 full) into the pan.