Recipe and photo by Tami Ganeles Weiser
Prep Time: 35 minutes Resting Time: 30 minutes Cook Time: 25 minutes
Corn in the dough and corn in the filling make these dairy blintzes an ideal dairy meal, for Shavuot, when it’s traditional to eat dairy, or any time of year you need a luscious, savory dairy meal.
1½ cups unbleached, all-purpose flour
1½ cups medium grind cornmeal
3 teaspoons granulated sugar
3 teaspoons salt
9 large eggs, lightly beaten
3 cups milk
½ cup olive oil, plus more for frying
3 cups (about 15 ounces) frozen roasted corn, defrosted (see Kitchen Tips)
1½ cups brick-style farmer cheese
1 cup shredded mozzarella cheese or queso fresco
½ cup shredded Edam, Gouda or Monterey Jack cheese
2 large eggs
2 tablespoons sour cream or crema
2 small bunches scallions, trimmed and roughly chopped
1½ teaspoons salt
½ teaspoon freshly ground black pepper
Leaves of 1 large bunch cilantro, chopped
4 limes, cut into wedges
- Make the blintzes: Place a sheet of parchment paper onto a work surface and combine the flour, cornmeal, sugar, and salt on it. Set aside.
- Combine the eggs, milk, and ½ cup oil in a blender. Cover and blend until just combined.
- Add the flour mixture and blend at high speed for 15 to 20 seconds, until well combined, with no lumps. Pour the mixture into an airtight container and let rest for 30 minutes.
- Meanwhile, prepare 25 (8- or 9-inch) square sheets of parchment paper. Position a baking sheet or platter next to the stovetop. Place 1 sheet of parchment on the baking sheet or platter and pile the rest next to it.
- When the batter has rested, heat about 1 tablespoon oil in a 7- or 8-inch non-stick crepe or omelet pan over medium heat. Swirl the pan and pour any excess oil into a small bowl. Reserve the bowl and its contents. Then, with a ladle or measuring cup, pour 3 to 4 tablespoons batter into the center of the pan. Immediately pick up the pan and swirl it around so the batter thinly coats the bottom. Pour off any excess. Return the pan to the heat, and cook for about 45 seconds, until lightly browned (use a spatula to check a corner). Carefully turn over and cook the other side for about 15 seconds.
- Transfer the blintz to the parchment on the baking sheet or platter and cover with another piece of the parchment paper. Continue making the blintzes, stacking them one on top of the other, separated with parchment paper. After 3 or 4 blintzes you might want to coat the pan with a little of the reserved oil. (At this point, you can assemble the blintzes or wrap them in plastic with parchment between each layer and refrigerate for up to 2 days or frozen for up to 1 month. Just before assembling the blintzes, make the filling.)
- When you are ready to assemble the blintzes, make the filling: In a large mixing bowl, combine the corn, cheeses, eggs, sour cream or crema, scallions, salt, and pepper and mix until combined.
- Fill the blintzes: Place a blintz on a piece of parchment paper. Spoon about 3 tablespoons of filling along the edge nearest to you. partially covering the filling. Then fold the left side in about one-third of the way, again partially covering the filling. One-third of the filling will be visible in the middle. Carefully roll up the blintz, rolling it away from you, lifting the “packet” of filling as you go. Repeat with the remaining blintzes and filling.
- Heat a crepe pan or a small sauté pan over medium heat. Add 2 teaspoons of oil and when the oil is hot, gently place 2 stuffed and rolled blintzes into it and cook until the bottoms are toasted to a light brown; then carefully turn over and cook until the other side is lightly browned. Repeat with the remaining blintzes. Serve immediately with chopped cilantro and lime wedges.
- If you would like to use fresh corn for this recipe, it’s easy, but you need to allow about 40 minutes for roasting time. You will need 4 ears of corn. Preheat the oven to 350°F. Shuck the corn well and place it on a work surface. Cut it in half crosswise. Stand one of the halves on the work surface, cut-side-down, and with a sharp knife, cut downward to remove the kernels. Repeat with the remaining ears. Spray a baking sheet with nonstick vegetable oil spray and spread the kernels over it in a single, even layer. Roast for 30 to 40 minutes, or until tender. Remove from the oven and let cool. You can roast the corn ahead of time or while the batter is resting.